Many Onion Soup
Jessica
Found this at Rain Lily Farm
ingredients
- • 4 Tablespoons butter
- • olive oil
- • 1/4 c Italian parsley
- • 6 cloves of garlic, peeled and crushed, or 1 bunch garlic scapes
- • 1 bunch leeks, washed carefully and sliced (white part only)
- • 1 bunch spring onions, peeled and sliced
- • sea salt and freshly ground black pepper
- • 2 quarts hot beef, chicken or vegetable stock
- • 8 slices of good-quality stale bread (ciabatta is great)
- • 1/2 c freshly grated Cheddar cheese
- • Worcestershire sauce
directions
- 1
Put the butter, olive oil, the parsley and garlic into a thick-bottomed, non-stick pan. Stir everything and add the onions, shallots and leeks. Season with salt and pepper. Place a lid on the pan, leaving it slightly ajar, and cook slowly for 50 minutes, without browning the vegetables too much. Remove the lid for the last 20 minutes – the onions will become soft and golden. Stir occasionally so that nothing sticks to the bottom.
- 2
When your onions and leeks are caramelized, add the stock. Bring to a boil, turn the heat down and simmer for 10 to 15 minutes.
- 3
Preheat the broiler to high. Toast bread on both sides. Correct the seasoning of the soup, then ladle it into individual heatproof serving bowls and place them on a baking tray. Tear toasted bread over each bowl to fit it like a lid. Sprinkle with some grated Cheddar and drizzle over a little Worcestershire sauce.
- 4
Put the baking tray under the broiler to melt the cheese until bubbling and golden.
Source: Jessica
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