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Six Onion Soup Recipe
|Sweet butter||4 Tablespoon|
|Chopped yellow onions||2 Cup (32 tbs)|
|Leeks||4 Large, well cleaned and thinly sliced (White Parts Only)|
|Chopped shallots||1⁄2 Cup (8 tbs)|
|Garlic||6 Clove (30 gm), peeled and minced|
|Chicken stock||4 Cup (64 tbs)|
|Dried thyme||1 Teaspoon|
|Ground black pepper||To Taste|
|Heavy cream||1 Cup (16 tbs)|
|Scallions||3 , trimmed, cleaned, and diagonally cut into 1/2 inch pieces toasted (Green Onions)|
|French bread croutons||1 Cup (16 tbs) (For Garnish)|
|Snipped chives||1 Tablespoon (For Garnish)|
Serving size: Complete recipe
Calories 2796 Calories from Fat 1366
% Daily Value*
Total Fat 155 g238.8%
Saturated Fat 90.6 g452.8%
Trans Fat 0 g
Cholesterol 486.6 mg
Sodium 3160.5 mg131.7%
Total Carbohydrates 301 g100.2%
Dietary Fiber 28.1 g112.6%
Sugars 49.7 g
Protein 68 g136.4%
Vitamin A 381.8% Vitamin C 207.2%
Calcium 92.9% Iron 180.5%
*Based on a 2000 Calorie diet
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.