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Onion Soup With Shallot Toasts

Healthycooking's picture
Ingredients
  Chopped leeks 4 Cup (64 tbs) (Coarsely Chopped)
  Low sodium chicken stock 2 Cup (32 tbs)
  Coarsely chopped onion 1 Cup (16 tbs)
  Garlic 2 Clove (10 gm), chopped
  Sherry 2 Tablespoon
  Dried thyme 1⁄2 Teaspoon
  Bay leaf 1
  White pepper 1⁄8 Teaspoon
  Margarine 1 Tablespoon
  Chopped shallots 1 Cup (16 tbs)
  Italian bread 6 Ounce
  Grated parmesan cheese 2 Tablespoon
Directions

1. In a medium-size saucepan combine the leeks, stock, onion, garlic, sherry, thyme, bay leaf, white pepper and 1 1/2 cups of water, and bring to a boil over medium-high heat. Cover, reduce the heat to low and simmer 1 hour.
2. Remove and discard the bay leaf. Using a slotted spoon, transfer the solids from the soup to a food processor or blender and process until pureed. Return the puree to the pan, cover and set aside.
3. Preheat the broiler.
4. Meanwhile, melt the margarine in a small skillet over medium-high heat. Add the shallots and saute 1 to 2 minutes, or until they begin to brown.
5. Toast the bread slices under the broiler 1 minute on each side, or until golden; set aside.
6. Reheat the soup over medium-high heat, stirring occasionally, 3 to 5 minutes, or until heated through.
7. Meanwhile, divide the shallots among the slices of toast, sprinkle them with Parmesan and broil for another minute, or until golden brown and fragrant. Divide the soup among 4 bowls, top with the toasts.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Onion
Interest: 
Healthy

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