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Recipe
Six Onion Soup Recipe
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1551g | |
| Calories 1096 | |
| Calories from Fat 809 | 74% |
| Total Fat 92.03g | 115% |
| Saturated Fat 57.28g | 229% |
| Trans Fat 0.0g | |
| Cholesterol 287mg | 96% |
| Sodium 1902mg | 79% |
| Potassium 1716mg | 49% |
| Total Carbs 55.52g | 15% |
| Dietary Fiber 10.6g | 35% |
| Sugars 13.94g | 9% |
| Protein 19.22g | 31% |
Ingredients Convert Measures
- 4 tbsp. sweet butter
- 2 c. minced yellow onion
- 4 lg. leeks, white parts only, well cleaned and thinly sliced
- 1/2 c. minced shallots
- 4-6 garlic cloves, chopped
- 4 c. chicken stock
- 1 teaspoon dry thyme
- 1 bay leaf
- Salt and freshly grnd pepper
- 1 c. heavy cream
- 3 scallions, cut diagonally 1/2 inch pcs
Directions
- Heat butter. Add in onions, leeks, shallots, and garlic. Cook, covered, over low heat till vegetables are under and lightly colored, about 25 min. Add in stock, thyme and bay leaf, salt and pepper. Bring to boil, reduce heat, and cook, partially covered, for 20 min.
- Pour soup through a strainer set over a bowl, transfer solids and 1 c. liquid to the bowl of food processor fitted with a steel blade and puree.
- Return the puree and remaining 3 c. of liquid to pot and set over medium heat. Whisk in heavy cream and bring to a simmer. Add in the scallions and simmer for 5 min. Ladle into heated bowls and garnish with croutons of toasted French bread and snipped fresh chives. 4-6 portions.
