All The Allium Soup
Ingredients
4 yellow onions, thinly sliced
5-6 cups
1 large leek, white and light green
parts,
cut in half lengthwise and sliced
2 cloves garlic, minced
1 shallot, minced
8 scallions, chopped; divided into
white and green parts
3 tablespoons butter
2 tablespoons extra virgin olive oil
2 teaspoons salt
1 teaspoon pepper
2 teaspoons sugar
1 teaspoon dried thyme
1/2 cup white wine
3 quarts beef, or vegetable stock
1 baguette, thinly sliced
1 cup shredded gruyere cheese
½ cup grated parmesan cheese
12 chives, finely minced
Preparation
- In a large soup pot or Dutch oven over medium heat, add butter and olive oil.
- Sauté the onions, leeks, garlic, shallots, and white part of the scallions, plus 1 teaspoon salt, ½ teaspoon pepper, and 2 teaspoons sugar, until very soft and tender, about 30-45 minutes.
- Stir occasionally and lower heat as they soften and turn deep golden brown, without burning.
- Increase the heat to medium and add the wine and dried thyme. Simmer for 3 or 4 minutes. Add the broth and simmer for another few
minutes. Taste for seasoning. - To serve: add 1 slice of baguette to each oven-safe soup bowl, ladle soup over it, and add a bit of green scallion tops. Add one more slice of baguette,
2 tablespoons shredded gruyere, 1 tablespoon shredded parmesan, ½ teaspoon minced chives. Place bowls on a baking sheet, then under
a hot broiler for 2-3 minutes until cheese is bubbling. Serve.
