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Braised Onion Soup




Source of Recipe


Internet


List of Ingredients




1 1/2 pounds mild onions, coarsely chopped
3 ounces shallots, peeled and coarsely chopped
4 whole garlic cloves, chopped
1 tablespoon butter
1 cup chicken broth
1/4 cup all-purpose flour
2 cups chicken broth, divided
1 1/2 cups milk
2 tablespoons butter
1 large leek, thinly sliced* (about 2 cups)
sour cream
black pepper, coarsely ground



Recipe



Place the onions, shallots and garlic cloves in a braising pan or Dutch oven. Add the butter and 1 cup of chicken broth. Cover the pan tightly and braise in a 350 degree oven for 2 to 3 hours, or until very tender. Stir the mixture every 30 minutes.

When the mixture is very tender, remove the pan from the oven and place on the range top. Add the flour and cook over medium heat for 2 minutes, stirring constantly. Stir in 1 cup of the chicken broth and simmer for 1 minute more, stirring constantly. Pour the mixture into a food processor or blender and purée until smooth.

Pour the soup mixture into a large pot or Dutch oven. Add the remaining cup of chicken broth and the milk.
In a small skillet, melt the butter over medium-low heat. Add the sliced leek and cook for 3 minutes, or until tender. Add the leek to the soup and simmer it over low heat for about 10 minutes, stirring occasionally. Ladle the soup into soup bowls and top with a dollop of sour cream and a few grindings of black pepper. Serves 4 to 6.

*To prepare the leek: Peel off the dry outer leaves. Remove the roots and cut off and discard the green tops about 1 inch above the white section. Slice the leek in half, lengthwise. Rinse under cold running water to remove sand and dirt. Drain well.