Ingredients
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4
-
2
-
4
-
1/2
-
4 - 6
-
4
-
1
-
1
-
-
1
-
-
-
-
-
Directions
Six Onion Soup,The taste of onions is superb in this rich and creamy soup! Float the toasted French bread on top with a sprinkling of chives. Fit for a king!,I have made this soup many times since first discovering it in my Cooks Illustrated book years ago. I prefer not to puree the onions, to make it more like a French onion soup. It’s always well received.,So it drives me crazy when people make all sorts of changes to a recipe and then review it but…..I made a change in the recipe and now I’m reviewing it. Go figure. So we are trying to cut down on dairy and decided to try this with coconut milk for the heavy cream. Yes, we made a major change but I wanted to do a review anyways for two reasons. One, if anyone else doesn’t want to use the cream I wanted them to know that the coconut milk does work and secondly that if it tastes so amazing without the cream it must be incredible with the cream. We used the Cuisinart stick right in the pot (seriously get one of these) which made it so much easier and left some of the onions whole for texture. The second batch we added some white wine to cut the sweetness a little but it is delicious without it. It is also very pretty with the scallions still green at the end and I would definitely serve this to guests. Thanks for a great new meal idea!
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Steps
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1
Done
|
Melt the Butter in a Pot. |
|
2
Done
|
Add the Onions, Leeks, Shallots and Garlic and Cook, Covered, Over Low Heat Until Vegetables Are Tender and Lightly Colored, About 25 Minutes. |
|
3
Done
|
Add the Stock, Thyme and Bay Leaf, and Season to Taste With Salt and Pepper. |
|
4
Done
|
Bring to a Boil, Reduce Heat,and Cook, Partially Covered, For 20 Minutes. |
|
5
Done
|
Pour the Soup Through a Strainer Set Over a Bowl, Transfer the Solids and 1 Cup of the Liquid to the Bowl of a Food Processor Fitted With a Steel Blade(or a Blender), and Puree. |
|
6
Done
|
Return the Puree and Remaining 3 Cups of Liquid to the Pot and Set Over Medium Heat. |
|
7
Done
|
Whisk in the Heavy Cream and Bring to a Simmer. |
|
8
Done
|
Add the Scallions and Simmer For Another 5 Minutes, or Until They Are Tender. |
|
9
Done
|
Ladle Into Heated Bowls and Garnish With Croutons of Toasted French Bread and Snipped Fresh Chives. |
|
10
Done
|
Enjoy! |
