Six-Onion Soup
Six-Onion Soup
Three Onion Soup
Six Onion Soup and Chicken Stock

Request From: (Kathy Copson)
I was hoping someone might have the recipe for six-onion soup - a
cream-based soup made with 6 different types of onions - leeks,
onions, garlic, shallots, chives, and....?? well, I forget the
sixth...it's a delicious, rich soup - not at all overwhelming (well, I
guess it might be for non-garlic lovers!!)

Thanks for your help-

Kathy


Six Onion Soup

This surprisingly sweet soup is a delight to enjoy with a light salad and
crusty French bread for a light meal. Try preparing a low-fat, broth-based
version of this soup by omitting the cream and not pureeing the
ingredients - you eliminate a lot of the calories and fat but create
delicious soup all the same.

4 Tablespoons unsalted butter
2 cups yellow onions, diced
4 large leeks, cleaned and sliced thinly, using white and green parts only
1/2 cup shallots, chopped
6 cloves garlic, chopped
1/2 cup white wine
4 cups chicken stock, warmed and reserved
2 Tablespoons fresh thyme, minced
1 bay leaf
Salt and pepper to taste
1 cup heavy cream
3 to 4 scallions, cleaned and cut diagonally into 1/2-inch pieces
1 bunch of fresh chives, finely chopped or cut with scissors

Melt the butter in a a large stockpot over high heat. Add the onions,
leeks, shallots, and garlic and cook on medium-low heat until the
ingredients are tender and lightly colored. Add the white wine and stir
with a wooden spoon to remove any browned bits from the bottom of the pot.
Add the stock, thyme, bay leaf, salt, and pepper. Bring the soup to a
simmer and cook for about 20 minutes, keeping the pot partially covered.
Puree ingredients and return the soup to the pot. Bring the soup back to a
simmer and add the heavy cream. Add the scallions about 5 minutes before
you want to serve the soup so they're tender but not without texture. To
serve, ladle soup into warm bowls and sprinkle with fresh chives to
garnish. Makes: about 1 gallon. Snowbird Mountain Lodge Bed and Breakfast
and Restaurant Robbinsville, North Carolina



Title: Six-Onion Soup
Yield: 4 Servings

4 Tbsp butter
2 cup chopped yellow onions
4 leeks-white only
1 cleaned and thinly sliced
1/2 cup chopped shallots
4 to 6
1 peeled/minced
4 cup chicken stock
1 tsp dried thyme
1 bay leaf
1 salt and pepper to taste
1 cup heavy cream
3 scallions -- trimmed
1 cleaned
1 diagonally sliced
1 croutons -- for garnish
1 snipped chives -- for
1 garnish
1 garlic cloves- --

Melt butter in a pot. Add onions, leeks, shallots and garlic and cook
covered for about 25 minutes-until tender. Add stock, thyme and bay leaf
and season to taste with s & p. Bring to a boil, reduce heat and cook for
20 minutes. Strain soup and transfer the solids to a food processor and
puree. Return puree to the pot. For a party, I prepare soup to this point
and then it can sit until you are almost ready to serve (I don't know-30
minutes?) Over medium heat, whisk in heavy cream and bring to a simmer.
Add scallions and simmer for 5 minutes. Ladle into bowls and top with
croutons and chives. This soup is wonderfully delicate and I serve it
frequently in the summer with fish and a lightly steamed veggie. Silver
Palate.Serves 4-



Three Onion Soup

Savory toast triangles garnish this lightly sweetened soup.

6 green onions
3 Tablespoons butter
1 large yellow onion, cut crosswise in half and thinly sliced
1 medium-sized red onion, cut crosswise in half and thinly sliced
3 Tablespoons whole wheat flour
4 cups water
One 14.5-ounce can vegetable broth
1 Tablespoon Madeira
8 slices white bread
1/2 cup grated gruyere cheese
2 teaspoons honey
1/2 teaspoon ground black pepper

With a sharp knife, cut white part of green onions crosswise into slices.
Cut green tops crosswise into 3-inch lengths, then lengthwise into strips,
keeping strips separate from slices. In a 4-quart saucepan, heat butter
over medium heat. Add yellow onion, red onion, and white part of green
onions. Saute 12 to 15 minutes or until onions are translucent and very
soft. Sprinkle onions with flour and mix well. Add water, vegetable broth,
and Madeira. Heat soup mixture to boiling over high heat. Reduce heat to
low; partially cover, and cook for 20 minutes.

Meanwhile, prepare cheese toasts. Heat broiler. Evenly trim off and
discard crusts or reserve for another use. Cut bread diagonally in half to
form triangles. Place bread triangles on baking sheet and toast until
brown. Turn triangles over and toast other sides. Evenly sprinkle with
cheese and broil for 20 seconds or just until cheese melts.

Stir onion strips, honey, and pepper into soup. Divide soup among 8
serving bowls. Place two triangles of cheese toast in center of each bowl
and serve.

Serves: 8 (1 cup each serving).




Six Onion Soup and Chicken Stock

Six Onion Soup

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

4 tablespoons sweet butter
2 cups finely chopped yellow onions
4 large leeks, white parts only, well
cleaned and thinly sliced
1/2 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
1 cup heavy cream
3 scallions (green onions), trimmed, cleaned and diagonally cut into
1/2-inch pieces
toasted French bread croutons (garnish)
snipped fresh chives (garnish)

Melt the butter in a pot. Add the onions, leeks, shallots and garlic and
cook, covered, over low heat until vegetables are tender and lightly
colored, about 25 minutes. Add the stock, thyme and bay leaf, and season
to taste with salt and pepper. Bring to a boil, reduce heat, and cook,
partially covered, for 20 minutes. Pour the soup through a strainer set
over a bowl, transfer the solids and 1 cup of the liquid to the bowl of a
food processor fitted with a steel blade (or use a food mill fitted with
the medium disc), and puree.

Return the puree and remaining 3 cups of liquid to the pot and set over
medium heat. Whisk in the heavy cream and bring to a simmer. Add the
scallions and simmer for another 5 minutes, or until they are tender.
Ladle into heated bowls and garnish with croutons of toasted French bread
and snipped fresh chives. 4 to 6 portions.

Croutons

Cut the bread into 1/2-inch cubes and spread on a baking sheet. Toast in a
400 F. oven, stirring occasionally, until crisp and brown, 10 to 15
minutes.

Or, melt butter in a large skillet. Saute a bit of garlic in the butter
first if appropriate, add the bread cubes, and saute over medium heat,
stirring and tossing the cubes until golden brown. Transfer croutons to
paper towels and drain before using.

Chicken Stock:

Homemade chicken stock is an indispensable basis for soups and sauces; its
richness and freshness put it head and shoulders above canned. Refrigerate
if you're using it within a few days, or stash it in the freezer--frozen
assets of the very best kind.

1/4 cup vegetable cooking oil
3 pounds (more or less) chicken necks and backs
4 cups chopped yellow onions
2 cups chopped peeled carrots
small handful parsley sprigs
2 cans (1 quart, 14 ounces each) chicken broth
Water as needed
1 tablespoon dried thyme
4 bay leaves

Pour the oil into a large heavy pot and heat until almost smoking. Pat the
chicken parts dry with paper towels and drop into the hot oil. Toss and
turn them until well browned, about 15 minutes. Add chopped onions and
carrots and continue to cook, stirring frequently, until vegetables are
beginning to brown lightly and are losing their crunch. Add remaining
ingredients, using enough water to cover solids by 2 inches, and bring the
stock to a boil. Boil vigorously for 15 minutes, skimming off all scum.
Reduce heat, cover, and simmer briskly for 2 hours, skimming occasionally
if necessary.

Cool the stock slightly, then pour it through a strainer set over a bowl,
pressing hard on the vegetables and chicken parts with the back of a spoon
to extract as much flavor as possible. Cover stock and refrigerate
overnight. Skim any congealed fat from the stock before using. Transfer
defatted stock to storage containers, label, and freeze. 3 quarts.

The Silver Palate Cookbook


As always
Linda in Tennessee


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