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Fullers Five-Onion Soup

Source of Recipe


Fullers Restaurant






List of Ingredients



• 3 white onions, divided
  
• 3 leeks (white part only), split lengthwise, rinsed well
  
• 2 red onions, peeled and quartered
  
• 4 large shallots, peeled and coarsely chopped
  
• 4 ounces butter
  
• 1 cup white wine
  
• 1/2 cup sherry
  
• 1/2 cup brandy
  
• 1 quart chicken stock or broth
  
• 1/4 cup flour
  
• 3 cups vegetable oil for deep-frying
  
• 1 pint whipping cream or half-and-half
  
• Salt and pepper, to taste
  
• Chives for garnish
  






Instructions



1. Peel and quarter 2 white onions, and finely mince them in a food processor along with the leeks, red onions and shallots. Saute all of the minced onions in a Dutch oven in butter until soft.
   
   
2. Add the wine, sherry and brandy and reduce over medium heat by half. Add the chicken stock and again reduce by half. This takes about 1-1/2 hours. While the soup simmers, peel and slice remaining white onion into 12 rings. Dust them with flour and deep-fry them over high heat in a deep pan in 3 cups of vegetable oil. Drain on paper towels and set aside.
   
   
3. Add cream to soup and bring just to a boil. Add salt and pepper to taste. Serve garnished with onion rings and a sprinkling of chives.
   
   Makes 6 servings.