This easy to prepare hearty soup for a cool night makes for a wonderful dinner or rustic appetizer.
CREAMY FIVE ONION SOUP | Makes 6-8 servings
chefgeorgehirsch.com | From George Hirsch Living it UP! TV series
2 Tablespoons olive oil
2 each sweet onions*, chopped
3 cloves garlic, chopped
6 each Chipolini onions, chopped
1 each red onion, chopped
1 green onion, chopped
1 Tablespoon flour
1/2 cup tomato sauce
2 teaspoons dried thyme
2 bay leaves
1 teaspoon Fresh ground black pepper to taste
1 cup white wine
1/2 cup potatoes, peeled and chopped
2 cups chicken broth
2 cups beef broth
1/2 cup half and half
French bread croutons
Parmesan, Emmental, or Gruyere cheese
Pre heat a large soup or saucepot to a medium heat. Add olive, sweet onions, garlic, chipolini onions, red onion and green onion. Cook for 10 minutes without stirring until you begin to see the onions in the bottom of the pot begin to brown, Stir, and allow the onions to continue to further brown. Stir and allow onions to cook for an additional five minutes. Total cooking time of onions will be about 20 minutes or more.
Season with thyme, bay leaves, pepper, add tomato sauce, flour and stir. Add white wine and cook for 5 minutes or until dry. Add chicken broth, beef broth and potatoes. Bring to a boil then lower to a simmer, cover and cook about 30 minutes.
Remove bay leaves then, puree one half of soup in blender or food processor.
Return pureed soup back to soup pot. Bring soup back to a boil; reduce temperature down to a simmer. Add optional half and half. Serve with a toasted French bread crouton, top and melt cheddar, grated Parmesan cheese, and jack or Gruyere cheese.
*Note on onions: Soup may be made with any type sweet onions and garlic only. Or, you may use addition of any onion family such as leeks, chives, etc.