Four onion soup

Yield: 1 Servings

Measure Ingredient
¼ cup Butter or margarine
3 cups Thinly sliced leeks (white part only)
6 mediums Onions; halved and thinly sliced, (4 1/2 cups)
2 tablespoons Minced garlic (12 cloves)
1 tablespoon Sugar
6 cups Chicken broth
1 teaspoon Dried thyme; crushed
¼ teaspoon Pepper
2 tablespoons All purpose flour
2 \N Slightly beaten egg yolks
¼ cup Marsala wine or sweet sherry, optional
1 cup Half and half or light cream
\N \N Baguette style french bread slices, toasted
\N \N Fresh chives; optional
\N \N Fresh thyme; optional

In a large pot melt butter. Stir in leeks, onions, garlic and sugar. Cook, covered, over medium low heat about 10 mins or til tender, stirring occasionally. Remove ¾ cup onion mixture; set aside. Add 5½ cups of the chicken broth, thyme and pepper to remaining mixture in pot. Bring to boiling; reduce heat. Simmer, covered, over low heat for 20 mins. Remove from heat; cool slightly. Transfer ⅓ of the mixture to a blender container or food processor bowl. Cover and blend or process mixture til smooth. Repeat with remaining mixture. Return all to pot. In a small bowl stir together the remaining ½ cup chicken broth and flour til smooth. Stir in egg yolks. Gradually add 1 cup of the hot soup to egg mixture; stir mixture into remaining soup. Cook and stir over medium high heat til thickened and bubbly. Add Marsala or sherry, if desired, and reserved onion-leek mixture. Cook and stir for 1 min more, reduce heat.

Stir in half and half or cream*. cook and stir til heated thru; do not boil. To serve, ladle into a large soup tureen or individual bowls. Top each with a toasted baguette slice. Sprinkle with chives and thyme, if desired. Make 10 cups.

*Make Ahead Directions: Cover and refrigerate soup at this point for up to 24 hours. At serving time, heat thru, do not boil.

Recipe by: Better Homes & Gardens Posted to KitMailbox Digest by gigimfg@... on Nov 20, 1997

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