Monday, April 2, 2018

Six-Onion Soup

Source: eatingwell.com
Course: Soup or Stew
Cuisine: European | South
Main Ingredient: Veggies
Prep Time: 45 min
Cook Time: 2 hr 15 min
Total Time: 3 hr
Serves:

Ingredients
  • 3 tablespoon EVOO
  • 4 cup leeks halved and thinly sliced; white and pale green parts only (1 large leek=2 cup)
  • 2 cup shallots thinly sliced
  • ½ bunch scallions thinly sliced
  • 4 clove garlic thinly sliced
  • 8 cup onion, yellow halved and thinly sliced; (1 medium onion = 1 cup)
  • 4 cup onion, red halved and thinly sliced (1 medium onion = 1 cup)
  • 2 teaspoon pepper
  • 1 teaspoon salt
  • ¼ cup parsley
  • 1 tablespoon thyme finely chopped
  • cup cognac or dry sherry
  • 5 cup broth, beef
  • 1 cup cheese, Parmesan grated; optional

Directions
  1. Heat half of the oil in a large stockpot over medium heat. Add leeks and cook, stirring occasionally, until softened but not browned, 8 to 10 minutes.
  2. Add shallots, scallions and garlic; cook, stirring, for 1 minute.
  3. Add yellow and red onions, salt, pepper and the remaining oil. Cook, stirring occasionally, until the onions are reduced by half and very juicy, about 45 minutes.
  4. Add parsley and thyme; cook, stirring occasionally, until the mixture is deeply browned, 35 to 45 minutes more.
  5. Increase heat to high and add cognac (or sherry). Cook, scraping up any browned bits, for 1 minute. Add broth, cover and bring to a boil. Reduce heat, partially cover and simmer for 15 minutes.
  6. Optional: Garnish with Parmesan and scallions.

Nutrition Estimate per Serving
  • Net Carbs: 65g
  • Calories: 617
  • Protein: 14g
  • Carbohydrate: 75g
  • Fat: 17g
  • Fiber: 10g

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