Six Onion Soup

Recipe by Sharon123
READY IN: 1hr 10mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Melt the butter in a pot.
  • Add the onions, leeks, shallots and garlic and cook, covered, over low heat until vegetables are tender and lightly colored, about 25 minutes.
  • Add the stock, thyme and bay leaf, and season to taste with salt and pepper.
  • Bring to a boil, reduce heat,and cook, partially covered, for 20 minutes.
  • Pour the soup through a strainer set over a bowl, transfer the solids and 1 cup of the liquid to the bowl of a food processor fitted with a steel blade(or a blender), and puree.
  • Return the puree and remaining 3 cups of liquid to the pot and set over medium heat.
  • Whisk in the heavy cream and bring to a simmer.
  • Add the scallions and simmer for another 5 minutes, or until they are tender.
  • Ladle into heated bowls and garnish with croutons of toasted French bread and snipped fresh chives.
  • Enjoy!
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