Six Onion Soup
Posted by:  Tuddles Sun, 9 Jan 2005, at 2:49 p.m.


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.

Ingredients
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.