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Five-Onion Soup

"Of soup and love, the first is best."
~ Spanish Proverb

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Tuesday, February 04, 2003

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Five-Onion Soup
Sylvie, Beverly Prescott Hotel, L.A.
Bon Appétit Archives

1/4 cup butter
1 leek (white and pale green only), chopped
1 onion, chopped
1 red onion, chopped
3 green onions, chopped
2 shallots, chopped
2 celery stalks, chopped
1 garlic clove, chopped
1/2 cup dry Sherry
4 cups (or more) chicken stock
a 12-ounce Russet potato, peeled, cut into 2-inch pieces
Chopped chives
Croutons

Melt butter in heavy large Dutch oven over medium-low heat. Add leek, onion, red onion, green onions, shallots, celery and garlic; sauté until translucent, about 8 minutes. Add Sherry, simmer until liquid evaporates, about 3 minutes. Add 4 cups stock and potato. Simmer until potato is very tender, about 20 minutes. Purée soup in blender in batches. Season with salt and pepper. Bring soup to simmer, thinning with more stock if desired. Ladle into bowl. Sprinkle with chives and croutons. Serves 6.
 

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