Five, Six or Seven Onion Soup


onionsoup

I am currently cooking dinners at the Ritz-Carlton Palm Beach, but for over three years, I was cooking lunch. For some of that time I made a soup du jour, which meant I was on a constant search for new and really good soup recipes. I discovered a recipe by Emeril Lagasse on the Food Network website which is a great place to look for ideas. I wanted a French Onion Soup recipe, but I thought this would be more fun.

Emeril’s title is Seven Onion Soup. Most of the time, when making it, I didn’t have all of the types of onions in the original recipe, or even all of the ingredients, but it always turned out terrific anyway. If you wish, you can omit the cream to lower the fat, and leave out the bacon for a vegetarian version. This soup can be pureed and served creamy or half pureed and not pureed at all.

There is a great vegetarian soup book I purchased at my favorite bookstore in the world, Barnes and Noble in Union Square in New York City, called Love Soups by Anna Thomas. It’s loaded with healthy soups, if you’re looking for some other ideas. – Jeanne

Six Onion Soup
1 lg. Red Onion, Sliced on Bias (not rings)
1 lg. yellow onion sliced
1 Sweet Onion sliced
2 leeks, washed well, sliced
2 shallots, sliced
6 scallions (green onions) sliced
1/3 cup flour
3/4 cup white wine (I use Carlo Rossi Chablis to cook with)
2 quarts of chicken/veggie stock (I use Swanson chicken stock, 2 26 oz. boxes)
Chopped chives for garnish
Shaved parmesan for garnish

ingredients

1. In a large large skillet, melt the butter over medium high heat and add the bacon. Cook the bacon until the fat has rendered and the bacon is crispy but not burned and remove it with a slotted spoon and drain on a paper towel.

2. Add the red, yellow, sweet onions and the shallots and season with salt and pepper. Saute onions until they are almost caramelized, about 10 minutes, stirring them occasionally.

3. Add in the leeks and scallions and continue cooking another 5 minutes or so, until these are well cooked. Slowly stir in the flour and cook for a minute or two. Add the white wine and stir to incorporate, then cook until the wine is reduced to less than 1/4 cup. Pour in the chicken stock and mix well. Add in the rosemary, thyme and bay leaf. Bring to a boil, then reduce heat and simmer the soup for at least 30 minutes.

4. Add the cream, if desired and cook another 10 minutes. Puree half the soup and return to the pot, heat and serve, garnished with parmesan cheese, reserved bacon and chopped chives.
dogs

The bottom pics are my audience. My two Cavaliers, Stuart and Cooper, who watch and nap at the same time. Riley is a little guy we adopted from Animal Haven. My daughter Abbie volunteered there for years taking great photo’s and walking dogs. Riley was living in a hoarder situation in the Bronx and have never gone outside in his 10 years. He is doing great since they brought him to us, he loves the backyard and sits right by my feet when I cook.

-Jeanne

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