Ingredients
Ingredients
- 2 Medium Onion
- 1 Bunch Leek
- 12 - Shallot
- 7 Cups Water (or Vegetable Stock)
- - - Salt
- - - White Pepper
- 1 Clove Garlic
- 6 Slices Sour Dough Bread
- 1 Bunch Chive
Directions
Directions
- Peel the onions, cut them in half lengthwise, then into very thin lengthwise slices.
- Cut the leeks in half lengthwise and wash them well.
- Cut the leeks into 1/4-inch crosswise slices (the green tops can be saved for stock).
- Peel and slice the shallots into thin slices.
- Place the onions, shallots, and leeks in a heavy pot with 1 cup of water or vegetable stock.
- Over medium heat, cook the vegetables until the water has evaporated and the vegetables have begun to soften without coloring.
- At this point add 6 cups of water or vegetable stock and salt and white pepper to taste.
- Simmer for 1/2 hour.
- Remove 2 cups of liquid and vegetables to a blender or food processor.
- Puree well and return the puree to the remaining soup.
- Cut the garlic clove in half and rub the bread slices with the cut side of the clove.
- Toast under a broiler.
- Put 1 slice of bread into each of 6 bowls, pour the soup over, and garnish with the chives.
Nutrition
Per serving · 6 servingsCalories
180
Fat
3.5 g
Saturated fat
0.5 g
Carbohydrates
30 g
Sugar
2 g
Fiber
3 g
Protein
6 g
Sodium
400 mg
Cholesterol
0 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 2 Medium Onion
- 1 Bunch Leek
- 12 - Shallot
- 7 Cups Water (or Vegetable Stock)
- - - Salt
- - - White Pepper
- 1 Clove Garlic
- 6 Slices Sour Dough Bread
- 1 Bunch Chive
Recipe Related Shopping
French Onion Soup bowls
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