Onion Soup
Submitted by gigit
Rich onion soup with six types of alliums: yellow onions, red onions, white onions, shallots, leeks, and scallions. Bacon-enriched, partially pureed, finished with cream.
YIELD
4 servingsPREP
15 minCOOK
35 minREADY
50 minThis is onion soup taken to the extreme. Instead of just one type of onion, you’ll use six different alliums (yellow, red, white onions, plus shallots, leeks, and scallions) for complex, layered sweetness. They all cook down in rendered bacon fat until soft and golden.
Flour gets stirred in to create a roux, then chicken stock simmers everything together for 30 minutes. Part of the soup gets pureed for body, cream gets stirred in for richness, and crispy bacon goes on top as garnish.
It’s over-the-top onion flavor in every spoonful.
Pro Tips
- Cook bacon until very crispy so it stays crunchy as garnish
- Cook onions slowly until they wilt and soften (don’t brown them)
- Stir flour constantly while it cooks to prevent lumps and ensure it turns golden
- Puree only one-third of the soup so you keep texture from the onion pieces
- Top with onion marmalade for extra sweetness if you have it on hand
Ingredients
Directions
Heat butter in a large saucepan, add bacon and cook until fat renders and bacon is crispy.
Remove bacon with a slotted spoon, drain on paper towels and set aside for garnish.
To bacon fat add yellow, red, and white onions and shallots.
Cook until they begin to wilt.
Add leeks and scallions and cook for 3 minutes.
Dust flour over, and stir and cook until flour turns golden.
Add stock, bring to a boil and reduce heat.
Simmer for 30 minutes.
Add cream and season to taste with salt and pepper.
Pour about one-third of soup and solids into a blender or food processor and purée, or pulse with an immersion blender.
Reheat and serve garnished with bacon and chives.
Garnish with a spoonful of onion marmalade, if desired.
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