Six-Onion Soup

Name: Six-Onion Soup
Cuisine: French
Ingredients: ⅔ cup crème fraîche or sour cream of your choice (optional); 2 tablespoons chopped fresh chives; Pepper from the mill; Salt; ⅔ cup crème fraîche or sour cream of your choice (optional); 3 shallots, minced; 2 large yellow onions, thinly sliced; 6 scallions, thinly sliced; 6 leeks, white part only, well washed and thinly sliced; 2 large Idaho potatoes, peeled and diced into ⅓-inch salpicon; 6 cups water or Secondary Stock; 6 cups water or Secondary Stock; 6 cloves garlic, coarsely chopped; 16 pound slab bacon; 1½ tablespoons unsalted butter or unsaturated oil of your choice or confit fat; 1½ tablespoons unsalted butter or unsaturated oil of your choice or confit fat; 1½ tablespoons unsalted butter or unsaturated oil of your choice or confit fat

Preparation info

FFR—
6
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

This soup is the favorite of all the men in our family after a cold hike. This version has been somewhat defatted but remains opulent in taste and nutritional value.

Ingredients

16 pound slab bacon
1½ tablespoons unsalted butter or unsaturated oil of your choice or

Europe
France
Soup
Gluten-free

Method

Dice the bacon, discarding the fat as you work. Melt the butter in a large saucepan over low heat, toss in the bacon meat, and cook slowly until it starts coloring. Add the leeks, scallions, onions, shallots, and garlic and toss into the meat until soft. Add the water and bring slowly to a boil. Add the potatoes, salt, and pepper and simmer until the broth tastes good, 30 to 40 minutes. Strain