Recipe by An American in Spain
This recipe was originally given to me by a French housewife on the Island of Crete in Greece many years ago. Over the years I have adapted/perfected it to fit my guests and my tastes. It is a hearty soup and can be used as a first course or a complete dinner on a cool fall or winter night.
Top Review by Vina
This was wonderful soup. I used sweet onions and leeks that I bought at the farmer's market (the green onions were supermarket variety) and my own homemade beef broth. The cheese was Jarlsberg, the bread was a dense artisanal variety, and I used freshly ground nutmeg. A good merlot wine also, of course. As with any other recipe, the end result depends on the quality of ingredients that you use. And salt/pepper seasoning is always individual. In any case, the mix of onions was what made this soup so good. Thanks for sharing the recipe.
- 3 large onions, thinly sliced
- 6 green onions, thinly sliced
- 3 leeks, white part only,thinly sliced
- 6 cloves garlic, chopped
- 8 cups beef broth or 8 cups chicken broth (or a combination)
- 8 slices French bread
- 6 ounces swiss cheese, grated divided
- 4 tablespoons olive oil
- 2 tablespoons flour
- 1⁄2 teaspoon ground nutmeg
- 1 cup red wine (optional)
Directions See How It's Made
- Add oil to dutch oven and heat.
- Add onion, green onions and leeks and saute until translucent.
- Mix in flour to make a roux and saute until mixture just starts to turn golden.
- Add broth, wine (if used) and nutmeg.
- At this point taste the broth for flavor and seasoning. If the broth used does not meet your expectations, add a chicken or beef bullion cube or 1/2 teaspoon of chicken or beef base.
- Taste the broth again and make adjustments until you are satisfied with the intensity of flavor and the seasoning.
- Stir and simmer on low heat for 25 minutes
- Spoon into bowls that can be placed under the broiler, top with french bread and cheese.
- Place bowls in the broiler and broil until cheese melts and is bubbly.