Cream of Carmelized Onion Soup

[scordelia]

Cream of Carmelized Onion Soup

Serves 6 as Appetizeror 4 as Soupor 4 as Main Dish.

Recently, my husband and I travled to San Francisco, and we went to the museum at the Legion of Honor and had a delicious onion soup for lunch. A couple of days ago, I got my lastest copy of Martha Stewart Living which had a recipe for a similar soup, so I used the MS recipe as a starting point and worked from there. I think I got it!

• 2 leeks sliced
  
• 2 shallots sliced
  
• 2 onions sliced
  
• 5 garlic cloved sliced
  
• 6 T butter
  
• 3/4 c vermouth
  
• 4 c chicken stock
  
• 1 c heavy cream
  
• 3 dashes of nutmeg
  
• 4 T snipped chives
  
• 4 pieces of cooked bacon, crumbled
  
• salt and pepper to taste
  

Melt butter in a skillet over meduim heat and add all onions and garlic. Cook until transluscent. Then lower heat and cook until nicely carmelized (20-30 min).

In a stock pot, add vermouth and broth and heat. When onions are carmelized, add all (including butter) to stock mixture and bring to a boil. Lower heat. Puree with a stick blender or in batches in a seperate blender; add cream while pureeing. Add salt and pepper to taste and nutmeg.

Garnish each portion with a crumbled piece of bacon and a tablespoon of snipped chive.

Keywords: Soup, Main Dish, Easy, Vegetables, Appetizer

( RG1411 )