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7 soups in 7 days: Volume 3 #3

4 large onion (use a variety of colored onions)
4 large leeks (white parts only)
4 large cloves of garlic
1/2 cup ghee
2 Tbsp. flour
1 quart chicken stock (adding tarragon and thyme is great here!)
8 slices of french bread
1/2 Gruyere or Swiss Cheese
Parmesan cheese
Cut tops and bottoms off of the onions and cut them in half. Thinly slice onions in half moons. and cook until tender. Do not brown. Add flour and blend well. Add stock stirring constantly. Adjust seasoning at this time. Toast bread and butter with ghee and top with cheese. Place under a broiler until cheese is melted. Float toast on top of soup. Top with any remaining cheese.

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