Serves: Makes 6 servings
- ¼ cup olive oil
- 1⁄4 cup unsalted butter
- 5 leeks (about 2 pounds total), white and pale green parts only, split, cleaned, and sliced
- 2 sweet onions, diced
- 1 white onion, diced
- 3 large shallots, diced
- 4 cloves garlic, pressed or minced
- 1 teaspoon salt
- ½ teaspoon freshly ground white pepper
- 1 large russet potato, peeled and diced
- 5 cups chicken stock, top-quality chicken broth or vegetable stock
- 1¼ cups half-and-half
- 3 tablespoons minced green onions
- 1 tablespoon crushed or coarsely ground pink peppercorns
Procedures:Onion soup is a frequent favorite with its delicious blend of sweet and savory flavors. With so many types of onions available, I like to mix things up and make soup using different varieties for even more complex flavor. This recipe was inspired, too, by wanting to make onion soup one day when I didn’t have my usual bag of yellow onions on hand.
An optional addition to the soup’s garnishes is a sprinkle of lightly fried “frizzled” onions, described below.
- Heat the olive oil and butter in a Dutch oven or large saucepan over medium heat. Add the leeks, sweet onions, white onion, shallots, and garlic and cook, stirring often, for about 25 minutes, until the onions are tender. The onions will give off water as they cook, which will slowly evaporate. Stir in the salt and pepper.
- Add the potato and chicken stock to the onions. Bring to a low boil over medium-high heat, then decrease the heat to medium-low and simmer for 25 to 30 minutes, until the potatoes are very tender and beginning to fall apart. Let cool to room temperature.
- Stir in the half-and-half. Working in batches, purée the soup in a blender or food processor until very smooth, returning the soup to the pot. Gently reheat over medium-low heat. Add a little more stock or half-and-half if it seems too thick. Ladle the soup into warmed soup bowls and top with a sprinkle of green onion and pink peppercorns.