Six-Onion Soup

Name: Six-Onion Soup
Yield: 4 to 6 portions
Ingredients: Toasted French bread croutons, for garnish; 3 scallions (green onions), trimmed, well rinsed, and diagonally cut into ½-inch pieces; 3 scallions (green onions), trimmed, well rinsed, and diagonally cut into ½-inch pieces; 1 cup heavy cream; snipped fresh chives and scallion greens, for garnish; snipped fresh chives and scallion greens, for garnish; 4 tablespoons (½ stick) unsalted butter; 2 cups finely chopped yellow onions; 4 large leeks, white parts only, well rinsed and thinly sliced; ½ cup chopped shallots; 4 to 6 garlic cloves, peeled and minced; 4 cups Chicken Stock; 1 teaspoon dried thyme; 1 bay leaf; Salt and freshly ground black pepper, to taste; Salt and freshly ground black pepper, to taste

Preparation info

4 to 6
portions

Difficulty
Easy

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

The whole array of onions is present in this rich and creamy soup. Float croutons of toasted French bread on the soup and add a sprinkling of chives.

Ingredients

4 tablespoons (½ stick) unsalted butter
2 cups finely chopped yellow onions

Soup

Method

Melt the butter in a large heavy pot over low heat. Add the onions, leeks, shallots, and garlic and cook, covered, over low heat until the vegetables are tender and lightly colored, about 25 minutes.
Add the stock, thyme, and bay leaf, and season with salt and pepper. Bring to a boil, reduce the heat, and cook, partially covered, for 20 minutes.
Pour