Onion Soup

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I discovered this recipe in a magazine a couple years ago. I’ve been making this soup from time to time ever since. I’ve been asked if there was a difference between my onion soup and French onion soup. The cooking techniques are similar. The ingredients are basic. The only distinction I could think of that my soup doesn’t require ample amount of shredded cheese nor toasted bread in the soup bowl as delicious as it is. You can use cheese and bread to go along with this soup but I didn’t. Instead, I used a variety of onions including leeks to add more diversity to the soup. Leeks are notoriously dirty and sometimes infested. They require thorough washing and cleaning as do a lot of root vegetables. This recipe is normally a winter comforting soup but I like to eat this soup anytime of the year.This recipe is delicious,aromatic, and yet very simple to make. Leftovers can be used to make quiches,puddings, or sauces. This soup, indeed, serves well with a slice of toasted bread and accompanies well with focaccia bread and salad. For this recipe, you will need:

  1. 4  large yellow onions thinly sliced
  2. 3  large Spanish or white onions thinly sliced
  3. 2 large red onions thinly sliced
  4. 1 large leek thinly sliced
  5. 4 shallots minced
  6. 2 cloves of garlic minced
  7. 3 tablespoons of olive oil
  8. 1/4 teaspoon of sugar
  9. 1 tablespoon of all purpose flour
  10. 6 cups of broth
  11. 1 bay leaf
  12. 1 cup of dry red wine
  13. 1 tablespoon of fresh thyme
  14. 1  tablespoon of fresh parsley chopped
  15.  Salt and pepper for taste

Instructions

In a large saucepan, sauté the onions and leeks  in the olive oil on medium high heat until well browned, but not burned, about 30-40 minutes.  Add the sugar about 10 minutes into the process to help with the carmelization. Add in shallots and garlic and saute for another minute. Add flour and saute for another minute.  Add broth,wine thyme,parsley, and bay leaf. Cover partially and simmer until the flavors are well blended, about 30 minutes.  Season to taste with salt and pepper. Discard the bay leaf. Serve immediately.

Yields Serves 4-6

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