six onion soup
 
4 Tbsp  butter
3   chopped medium onions
4   julienned leeks
4 oz.  chopped shallots
6   minced garlic cloves
4 cup  chicken stock - or a very rich vegetarian stock
1 tsp  thyme
1   bay leaf
1 tsp  pepper
1 cup  heavy cream
3   scallions diced
  salt
  croutons - from garlic bread
  chopped chives
 
melt butter. saute onions, leeks, shallots, garlic covered for 25 minutes. 
add stock, thyme, pepper, bay - bring to a boil and then simmer for 20 
minutes. strain. puree solids with some of liquid. combine puree, 
remaining liquid, cream, and scallions. cook about 5 minutes. season. use 
croutons and chives as garnish. 
 
-- stephen j stillwell jr 
 
-- 
 
(ID: 73455) Mirror: rec.food.recipes: Fri, Sep 16, 2005


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