Three Onion Soup
"Can't remember which magazine I found this in but wanted to post it for safe keeping."
- Ready In:
- 55mins
- Ingredients:
- 9
- Yields:
-
4 cups
- Serves:
- 4
ingredients
- 4 medium leeks
- 1 teaspoon olive oil
- 1 small onion, thinly sliced
- 2 large shallots, thinly sliced
- 1 1⁄2 cups water
- 1 large yukon gold potato
- 1 cup nonfat chicken broth
- 1⁄2 cup gruyere cheese, grated
- 2 teaspoons balsamic vinegar
directions
- Chop enough white and pale green parts of the leeks to measure 2 cups.
- Wash leek well in a bowl of cold water. Drain in colander.
- Heat oil in 10" nonstick skillet over moderate heat until hot but not smoking, then cook chopped leeks, onion and shallots with salt and pepper to taste, stirring frequently, until edges are golden brown, about 15 minutes. Add 1/2 c water and deglaze skillet, scraping up brown bits. Transfer mixture to a saucepan.
- Peel potato and cut into 1/2" cubes. Add potato and remaining water to onions. Simmer covered, stirring occasionally, until potatoes are very tender.
- Puree 1 1/2 c soup in a blender (using caution) and stir into remaining soup. Season with salt and pepper.
- Serve soup sprinkled with cheese and drizzled with vinegar.
- Note - soup may be made 1 day in advance and cooled completely before being chilled, covered. Reheat, covered over low heat.
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RECIPE SUBMITTED BY
<p>I live in the San Francisco Bay Area, in California. I am now a stay at home mom after trying desperately for 9 years. With the love and generosity of my sister-in-law who acted as our surrogate we now have a beautiful little boy, Ian. I love to camp and go jet skiing with my husband and our families. We have a wonderful chihuahua named Swiffy! She is always making us laugh. We enjoy spending time with our many nieces and nephews. I am an avid reader and I'm addicted to reality television!</p>
