Six-Onion Soup (4) Collection
six-onion soup 
six-onion soup 
three onion soup 
six onion soup and chicken stock 
request from: (kathy copson) 
i was hoping someone might have the recipe for six-onion soup - a 
cream-based soup made with 6 different types of onions - leeks, 
onions, garlic, shallots, chives, and....?? well, i forget the's a delicious, rich soup - not at all overwhelming (well, i 
guess it might be for non-garlic lovers!!) 
thanks for your help- 
six onion soup 
this surprisingly sweet soup is a delight to enjoy with a light salad and 
crusty french bread for a light meal. try preparing a low-fat, broth-based 
version of this soup by omitting the cream and not pureeing the 
ingredients - you eliminate a lot of the calories and fat but create 
delicious soup all the same. 
4 Tbsp  unsalted butter
2 cup  yellow onions, diced
4 large  leeks, cleaned and sliced thinly, using white and green parts only
1/2 cup  shallots, chopped
6 clove  garlic, chopped
1/2 cup  white wine
4 cup  chicken stock, warmed and reserved
2 Tbsp  fresh thyme, minced
1   bay leaf
  salt and pepper to taste
1 cup  heavy cream
3 to 4   scallions, cleaned and cut diagonally into 1/2-inch pieces
1 bunch  of fresh chives, finely chopped or cut with scissors
melt the butter in a a large stockpot over high heat. add the onions, 
leeks, shallots, and garlic and cook on medium-low heat until the 
ingredients are tender and lightly colored. add the white wine and stir 
with a wooden spoon to remove any browned bits from the bottom of the pot. 
add the stock, thyme, bay leaf, salt, and pepper. bring the soup to a 
simmer and cook for about 20 minutes, keeping the pot partially covered. 
puree ingredients and return the soup to the pot. bring the soup back to a 
simmer and add the heavy cream. add the scallions about 5 minutes before 
you want to serve the soup so they're tender but not without texture. to 
serve, ladle soup into warm bowls and sprinkle with fresh chives to 
garnish. makes: about 1 gallon. snowbird mountain lodge bed and breakfast 
and restaurant robbinsville, north carolina 
title: six-onion soup 
yield: 4 servings 
4 Tbsp  butter
2 cup  chopped yellow onions
4   leekswhite only
1   cleaned and thinly sliced
1/2 cup  chopped shallots
4   to 6
1   peeledminced
4 cup  chicken stock
1 tsp  dried thyme
1   bay leaf
1   salt and pepper to taste
1 cup  heavy cream
3   scallions -- trimmed
1   cleaned
1   diagonally sliced
1   croutons -- for garnish
1   snipped chives -- for
1   garnish
1   garlic cloves- --
melt butter in a pot. add onions, leeks, shallots and garlic and cook 
covered for about 25 minutes-until tender. add stock, thyme and bay leaf 
and season to taste with s & p. bring to a boil, reduce heat and cook for 
20 minutes. strain soup and transfer the solids to a food processor and 
puree. return puree to the pot. for a party, i prepare soup to this point 
and then it can sit until you are almost ready to serve (i don't know-30 
minutes?) over medium heat, whisk in heavy cream and bring to a simmer. 
add scallions and simmer for 5 minutes. ladle into bowls and top with 
croutons and chives. this soup is wonderfully delicate and i serve it 
frequently in the summer with fish and a lightly steamed veggie. silver 
palate.serves 4- 
three onion soup 
savory toast triangles garnish this lightly sweetened soup. 
6   green onions
3 Tbsp  butter
1 large  yellow onion, cut crosswise in half and thinly sliced
1   mediumsized red onion, cut crosswise in half and thinly sliced
3 Tbsp  whole wheat flour
4 cup  water
  one 14.5-ounce can vegetable broth
1 Tbsp  madeira
8 slice  white bread
1/2 cup  grated gruyere cheese
2 tsp  honey
1/2 tsp  ground black pepper
with a sharp knife, cut white part of green onions crosswise into slices. 
cut green tops crosswise into 3-inch lengths, then lengthwise into strips, 
keeping strips separate from slices. in a 4-quart saucepan, heat butter 
over medium heat. add yellow onion, red onion, and white part of green 
onions. saute 12 to 15 minutes or until onions are translucent and very 
soft. sprinkle onions with flour and mix well. add water, vegetable broth, 
and madeira. heat soup mixture to boiling over high heat. reduce heat to 
low; partially cover, and cook for 20 minutes. 
meanwhile, prepare cheese toasts. heat broiler. evenly trim off and 
discard crusts or reserve for another use. cut bread diagonally in half to 
form triangles. place bread triangles on baking sheet and toast until 
brown. turn triangles over and toast other sides. evenly sprinkle with 
cheese and broil for 20 seconds or just until cheese melts. 
stir onion strips, honey, and pepper into soup. divide soup among 8 
serving bowls. place two triangles of cheese toast in center of each bowl 
and serve. 
serves: 8 (1 cup each serving). 
six onion soup and chicken stock 
six onion soup 
the whole array of onions is present in this rich and creamy soup. float 
croutons of toasted french bread on the soup and add a sprinkling of 
4 Tbsp  sweet butter
2 cup  finely chopped yellow onions
4 large  leeks, white parts only, well
  cleaned and thinly sliced
1/2 cup  chopped shallots
4 to 6   garlic cloves, peeled and minced
4 cup  chicken stock
1 tsp  dried thyme
1   bay leaf
  salt and freshly ground black pepper, to taste
1 cup  heavy cream
3   scallions (green onions), trimmed, cleaned and diagonally cut into
1/2-   inch pieces
  toasted french bread croutons (garnish)
  snipped fresh chives (garnish)
melt the butter in a pot. add the onions, leeks, shallots and garlic and 
cook, covered, over low heat until vegetables are tender and lightly 
colored, about 25 minutes. add the stock, thyme and bay leaf, and season 
to taste with salt and pepper. bring to a boil, reduce heat, and cook, 
partially covered, for 20 minutes. 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 use a food mill fitted with 
the medium disc), and puree. 
return the puree and remaining 3 cups of liquid to the pot and set over 
medium heat. whisk in the heavy cream and bring to a simmer. add the 
scallions and simmer for another 5 minutes, or until they are tender. 
ladle into heated bowls and garnish with croutons of toasted french bread 
and snipped fresh chives. 4 to 6 portions. 
cut the bread into 1/2-inch cubes and spread on a baking sheet. toast in a 
400 f. oven, stirring occasionally, until crisp and brown, 10 to 15 
or, melt butter in a large skillet. saute a bit of garlic in the butter 
first if appropriate, add the bread cubes, and saute over medium heat, 
stirring and tossing the cubes until golden brown. transfer croutons to 
paper towels and drain before using. 
chicken stock: 
homemade chicken stock is an indispensable basis for soups and sauces; its 
richness and freshness put it head and shoulders above canned. refrigerate 
if you're using it within a few days, or stash it in the freezer--frozen 
assets of the very best kind. 
1/4 cup  vegetable cooking oil
3 lb.  (more or less) chicken necks and backs
4 cup  chopped yellow onions
2 cup  chopped peeled carrots
small  handful parsley sprigs
2 can  (1 quart, 14 ounces each) chicken broth
  water as needed
1 Tbsp  dried thyme
4   bay leaves
pour the oil into a large heavy pot and heat until almost smoking. pat the 
chicken parts dry with paper towels and drop into the hot oil. toss and 
turn them until well browned, about 15 minutes. add chopped onions and 
carrots and continue to cook, stirring frequently, until vegetables are 
beginning to brown lightly and are losing their crunch. add remaining 
ingredients, using enough water to cover solids by 2 inches, and bring the 
stock to a boil. boil vigorously for 15 minutes, skimming off all scum. 
reduce heat, cover, and simmer briskly for 2 hours, skimming occasionally 
if necessary. 
cool the stock slightly, then pour it through a strainer set over a bowl, 
pressing hard on the vegetables and chicken parts with the back of a spoon 
to extract as much flavor as possible. cover stock and refrigerate 
overnight. skim any congealed fat from the stock before using. transfer 
defatted stock to storage containers, label, and freeze. 3 quarts. 
the silver palate cookbook 
as always 
linda in tennessee 
(ID: 7365) Mirror: Mon, Jun 14, 2004

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