Many-Onion Soup

 

• 4 Tablespoons butter
• olive oil
• ¼ c Italian parsley
• 6 cloves of garlic, peeled and crushed, or 1 bunch garlic scapes
• 1 bunch leeks, washed carefully and sliced (white part only)
• 1 bunch spring onions, peeled and sliced
• sea salt and freshly ground black pepper
• 2 quarts hot beef, chicken or vegetable stock
• 8 slices of good-quality stale bread (ciabatta is great)
• ½ c freshly grated Cheddar cheese
• Worcestershire sauce
Put the butter, olive oil, the parsley and garlic into a thick-bottomed, non-stick pan. Stir everything and add the onions, shallots and leeks. Season with salt and pepper. Place a lid on the pan, leaving it slightly ajar, and cook slowly for 50 minutes, without browning the vegetables too much. Remove the lid for the last 20 minutes – the onions will become soft and golden. Stir occasionally so that nothing sticks to the bottom.
When your onions and leeks are caramelized, add the stock. Bring to a boil, turn the heat down and simmer for 10 to 15 minutes.
Preheat the broiler to high. Toast bread on both sides. Correct the seasoning of the soup, then ladle it into individual heatproof serving bowls and place them on a baking tray. Tear toasted bread over each bowl to fit it like a lid. Sprinkle with some grated Cheddar and drizzle over a little Worcestershire sauce.
Put the baking tray under the broiler to melt the cheese until bubbling and golden.
• 4 Tablespoons butter
• olive oil
• ¼ c Italian parsley
• 6 cloves of garlic, peeled and crushed, or 1 bunch garlic scapes
• 1 bunch leeks, washed carefully and sliced (white part only)
• 1 bunch spring onions, peeled and sliced
• sea salt and freshly ground black pepper
• 2 quarts hot beef, chicken or vegetable stock
• 8 slices of good-quality stale bread (ciabatta is great)
• ½ c freshly grated Cheddar cheese
• Worcestershire sauce
Put the butter, olive oil, the parsley and garlic into a thick-bottomed, non-stick pan. Stir everything and add the onions, shallots and leeks. Season with salt and pepper. Place a lid on the pan, leaving it slightly ajar, and cook slowly for 50 minutes, without browning the vegetables too much. Remove the lid for the last 20 minutes – the onions will become soft and golden. Stir occasionally so that nothing sticks to the bottom.
When your onions and leeks are caramelized, add the stock. Bring to a boil, turn the heat down and simmer for 10 to 15 minutes.
Preheat the broiler to high. Toast bread on both sides. Correct the seasoning of the soup, then ladle it into individual heatproof serving bowls and place them on a baking tray. Tear toasted bread over each bowl to fit it like a lid. Sprinkle with some grated Cheddar and drizzle over a little Worcestershire sauce.
Put the baking tray under the broiler to melt the cheese until bubbling and golden.
Posted in Salads

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