THREE ONION SOUP
Steps:
- Chop enough white and pale green parts of leeks to measure 2 cups. Wash leeks well in a bowl of cold water. Lift from water and drain in a colander. Heat oil in a 10-inch 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 cup water and deglaze skillet, scraping up brown bits. Transfer mixture to a saucepan.
- Peel potato and cut into 1/2-inch cubes. Add potato, broth, and remaining cup water to onions. Simmer, covered, stirring occasionally, until potatoes are very tender.
- Puré;e 1‚ cups soup in a blender (use caution when blending hot liquids) and stir into remaining soup. Season with salt and pepper.
- Serve soup sprinkled with cheese and drizzled with vinegar.
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[email protected]This soup was amazing! I've never had anything like it before.
Taharima Hawladar
[email protected]This soup was a bit too sweet for my taste. I think I would reduce the amount of brown sugar next time.
Rizwan jani Rizwanahmad
[email protected]This soup was easy to make and so flavorful! I used a combination of yellow and red onions and it turned out great. I will definitely be making this soup again.
Harono Marion
[email protected]I made this soup for my family and they loved it! The only change I made was to add a bit more garlic. I will definitely be making this soup again.
Elizabeth Perez
[email protected]This soup was absolutely delicious! I followed the recipe exactly and it turned out perfectly. The onions were caramelized to perfection and the broth was so flavorful. I will definitely be making this soup again.