There is an unsubstantiated rumor that the first organic cherries of the season will be at the Friday Fresh Farmers' Market this week. It's always exciting when fruits with pits start arriving because peaches and nectarines aren't far behind.
I looked in many sources trying to find an onion soup that wasn't smothered in Gruyère or simmered with cognac or ruby port. You may think that there are only five different kinds of onions used in the recipe below, however, I was informed that garlic is also in the onion family. This recipe takes a little chopping time, but the results are worth it. If you buy one kitchen utensil for yourself, I recommend a 9-1/2" chef's knife that makes the job easier.
- 1 Tbsp butter or Smart Balance
- 2 Tbsp olive oil
- 2 yellow or cipollini onions, diced
- 4 big leeks, white and pale green parts, thinly sliced
- 6 cloves garlic, minced
- 1 tsp dried thyme
- 1 bay leaf
- 1/2 cup (about 3 large) minced shallots
- 4 cups chicken stock
- 1 cup skim milk (the original recipe uses heavy cream)
- 6 scallions, cut diagonally into 1/2" pieces
- Snipped chives for garnish (snipping is better than mincing as chives are so delicate)
- Salt and pepper
Preheat oven to 400°. Cut the desired amount of French bread into 1/2" cubes.
Bake them on a cookie sheet for 10 to 15 minutes or until browned. Heat the olive oil and butter in a soup pot. Add the onions, leeks, garlic and shallots, then cover and simmer for about 25 minutes, stirring occasionally. Add the chicken stock, thyme, bay leaf, salt and pepper. Bring to a boil, then simmer for about 20 minutes. Remove the bay leaf. Add skim milk. Purée with a handheld blender. Alternatively, strain using a colander and retaining the liquid, then purée the solids with 1 cup of the liquid in a food processor or blender. Return to the pot with the other 3 cups of liquid and stir. Add the scallions and simmer for an additional 5 minutes. Serve topped with croutons and snipped chives.
Nutrition information (per serving)