Four Onion Soup

Recipe look good to you?     

Four Onion Soup Ingredients

1/4 c Butter or margarine	2 tb All purpose flour
3 c Thinly sliced leeks (white	2 Slightly beaten egg yolks
6 md Onions; halved and thinly	1/4 c Marsala wine or sweet
2 tb Minced garlic (12 cloves)	1 c Half and half or light cream
1 tb Sugar	Baguette style french bread
6 c Chicken broth	Fresh chives; optional
1 ts Dried thyme; crushed	Fresh thyme; optional
1/4 ts Pepper

Instructions for Four Onion Soup

In a large pot melt butter. Stir in leeks, onions, garlic and sugar. Cook, covered, over medium low heat about 10 mins or til tender, stirring occasionally. Remove 3/4 cup onion mixture; set aside. Add 5 1/2 cups of the chicken broth, thyme and pepper to remaining mixture in pot. Bring to boiling; reduce heat. Simmer, covered, over low heat for 20 mins. Remove from heat; cool slightly. Transfer 1/3 of the mixture to a blender container or food processor bowl. Cover and blend or process mixture til smooth. Repeat with remaining mixture. Return all to pot. In a small bowl stir together the remaining 1/2 cup chicken broth and flour til smooth. Stir in egg yolks. Gradually add 1 cup of the hot soup to egg mixture; stir mixture into remaining soup. Cook and stir over medium high heat til thickened and bubbly. Add Marsala or sherry, if desired, and reserved onion-leek mixture. Cook and stir for 1 min more, reduce heat. Stir in half and half or cream*. cook and stir til heated thru; do not boil. To serve, ladle into a large soup tureen or individual bowls. Top each with a toasted baguette slice. Sprinkle with chives and thyme, if desired. Make 10 cups. *Make Ahead Directions: Cover and refrigerate soup at this point for up to 24 hours. At serving time, heat thru, do not boil. Recipe by: Better Homes & Gardens Posted to KitMailbox Digest by gigimfg@ix.netcom.com on Nov 20, 1997

Main Ingredient: OnionsCuisine: Uncategorized

More like this...

"Four-Onion" Soup with Garlic Croutons

Four-Onion Soup

Four Onion Spaghetti

Four-Onion Gratin