Three Onion Soup
- Ready In:
- 1hr
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 3 tablespoons extra virgin olive oil
- 4 large yellow onions, diced
- 4 leeks, including 1 inch of the tender greens, well-washed and diced
- 5 garlic cloves, minced
- 6 cups good-quality vegetable stock
- 1 1⁄2 cups fruity red wine
- 2 tablespoons balsamic vinegar
- 1 tablespoon red wine vinegar
- salt & freshly ground black pepper, to taste
- 3⁄4 cup freshly grated parmesan cheese
- 6 slices country bread
directions
- Heat the olive oil in a large soup pot over medium heat.
- Add onions and leeks, stirring occasionally until vegetables are soft, about 10 minutes.
- Add garlic and stir, sautéing for 1 minute.
- Add the stock and simmer for about 30 minutes, without a lid, until vegetables are very soft.
- Stir in wine, vinegars, and salt and pepper to taste.
- Toast the bread and place one slice in the bottom of each of 6 soup bowls.
- Ladle the soup into bowls.
- Sprinkle cheese evenly over each serving and serve immediately.
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RECIPE SUBMITTED BY
Vegetarian; try to be vegan. I volunteer with animal rescue; both domestic and wildlife; love the west coast but like to visit New England; & when in upstate New York I got to visit the Moosewood Restaurant at least 3 times - and enjoy their cookbooks.
I support conservation; especially ocean and forest - pet peeves: people that don't recycle, litterbugs, over-fishing, water-wasting, and dumping/contaminating water.