Six Onion Soup
|Sweet butter||4 Tablespoon|
|Chopped yellow onions||2 Cup (32 tbs)|
|Leeks||4 Large, well cleaned and thinly sliced (White Parts Only)|
|Chopped shallots||1⁄2 Cup (8 tbs)|
|Garlic||6 Clove (30 gm), peeled and minced|
|Chicken stock||4 Cup (64 tbs)|
|Dried thyme||1 Teaspoon|
|Ground black pepper||To Taste|
|Heavy cream||1 Cup (16 tbs)|
|Scallions||3 , trimmed, cleaned, and diagonally cut into 1/2 inch pieces toasted (Green Onions)|
|French bread croutons||1 Cup (16 tbs) (For Garnish)|
|Snipped chives||1 Tablespoon (For 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.