Name: Onion Soup
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 6-8 Servings
Ingredients: 6 leeks; 3 Tbsp olive oil; 1 Tbsp of butter; 2 or 3 sprigs of sage chopped; 1 or 2 sprigs of tarragon chopped; 3 red onions; 2 white onions; 4 shallots; 3 cloves of garlic chopped; 1/3 cup of dry white wine; 1 or 2 Tbsp of flour (optional); 3 cups of stock (any stock will do, but there's already a recipe for one here ); 1 french baguette; shredded gouda and parmesan (about 3 or 4 cups); salt & pepper to taste

Onion Soup

1 hr 30 min / 6-8 /

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In the cold winter months it’s nice to eat something that warms the soul and gives you a cozy feeling without inducing a food coma that lasts for hours. For one of my first blog post, I thought that onion soup would be a great place to start, and I was going through a bit of an obsession with leeks and wanted to cook with them. If you’ve never had leeks they taste like onions, but they’re kind of peppery. It reminds me of eating a red, yellow, and green onion at the same time apothekeschweizer.de. Anyways, when you prepare these clean them THOROUGHLY. On the outside they may look fine, but there is usually a ton of grit and dirt hidden between the layers. There will be more recipes featuring leeks, but my better judgement prevailed and prevented me from posting like twelve leek based recipes. This dish has a sweet and refreshing taste, most likely due to the mix of onions and the richness from the stock. If you try this recipe and find any tweeks that really ramps this dish up then feel free to let me know.

Happy tasting,
Steffon

Onion Soup

Cook Time: 1 hour, 10 minutes

Total Time: 1 hour, 10 minutes

Category: Soup

Servings: 6-8 Servings

Onion Soup Thumbnail

Ingredients

6 leeks
3 Tbsp olive oil
1 Tbsp of butter
2 or 3 sprigs of sage chopped
1 or 2 sprigs of tarragon chopped
3 red onions
2 white onions
4 shallots
3 cloves of garlic chopped
1/3 cup of dry white wine
1 or 2 Tbsp of flour (optional)
3 cups of stock (any stock will do, but there's already a recipe for one here)
1 french baguette
shredded gouda and parmesan (about 3 or 4 cups)
salt & pepper to taste

Take your leeks and chop off the dark green parts of it and the root. Then cut them in half lengthwise, and chop them into half rings. Size doesn't really matter. Now put them in a big bowl or pot filled with cold water and stir the chopped leeks around to shake out all the dirt. Remove leeks when finished.
Chop up the white onions, red onions, and shallots and put aside
In a large pot over medium high heat add in the olive oil and butter (mine holds 8qts). Once the butter melts add the tarragon and sage and sweat off the herbs.
Once the herby and oily mixture becomes fragrant, add all of the onions with two big pinches of salt to help pull out some moisture. Try to mix up all the onions with the oil.
Now wait for the onions to cook down and caramelize. I checked/tasted mine every 15-20 minutes to see how they're doing, stirring it just because I could.
When your onions have caramelized to your liking add the stock and wine. As you mix in the liquid scrape the bottom of your pot to help dissolve any burned bits that you might have.
Let the liquid boil down for about 10-15 minutes or until your satisfied with how much liquid is left over. At this point you would add the flour to help thicken the soup more if you want to. Taste and adjust for seasoning.
In a 9"x13" baking dish pour in your soup. Then top with layers of sliced baguette. Then top that with your shredded cheese.
Toss the dish in the oven and broil on high until the bread and cheese are golden brown and bubbling.

https://taste-escape.com/onion-soup/