Prep 25 mins
Cook 35 mins
Here is a different take on the typical onion soup from Good Food Magazine, January 1988.
- 4 tablespoons unsalted butter
- 2 tablespoons vegetable oil
- 4 cups thinly sliced onions
- 6 medium leeks, well rinsed, thinly sliced (white and light green parts only)
- 2 tablespoons Dijon mustard
- 1⁄2 teaspoon dried thyme, crumbled
- 3 slices whole grain bread, crusts removed, cut into 3/4-inch squares
- 4 cups half-and-half
- 2 cups milk
- salt & freshly ground black pepper
- Heat oven to 350 degrees.
- Heat butter and oil in large heavy skillet over medium heat. Add onions and leeks and cook, stirring occasionally, until lightly browned, 25 minutes. Stir in mustard and thyme and remove from heat.
- Meanwhile, make croutons: toast bread squares on baking sheet in oven 10 minutes.
- Heat half-and-half and milk in large saucepan over medium heat to simmering. Add onion mixture; reduce heat to simmer, stirring occasionally, 10 minutes.
- Puree soup in batches in blender or food processor. Return to saucepan, season with salt and pepper, and heat gently. Garnish with croutons and serve hot.
This soup is really good! I cut the recipe in half and it came out wonderfully. So simple yet so delicious; I will definitely make this again. Thanks for posting!