FIVE-ONION SOUP |
| SERVES 6 |
Top this soup with a slice of French bread that has been brushed with
olive oil and toasted. Sprinkle with 2 tablespoons of shredded Swiss
cheese and broil until hot and bubbly.
2 tablespoons butter
3 cups sliced Spanish onions
3 cups sliced purple onions
2 cups sliced leeks
1 cup sliced shallots
1/3 cup (10 cloves) sliced garlic
2 tablespoons flour
6 cups vegetable broth
1 bay leaf
1/2 cup Marsala wine
1/3 cup chopped fresh parsley
Salt and pepper to taste
1.) Heat butter in a heavy-bottomed soup pot. Add Spanish onion,
purple onion, leeks, shallots, and garlic. Saute for 12-15 minutes over
medium heat or until onions become golden brown.
2.) Sprinkle onions with flour and mix well to incorporate. Cook for 1-2
minutes. Add vegetable broth and bay leaf. Bring to a boil and reduce
to a simmer. Cook for 20-25 minutes. Remove bay leaf and stir in
Marsala and parsley. Season with salt and pepper.
olive oil and toasted. Sprinkle with 2 tablespoons of shredded Swiss
cheese and broil until hot and bubbly.
2 tablespoons butter
3 cups sliced Spanish onions
3 cups sliced purple onions
2 cups sliced leeks
1 cup sliced shallots
1/3 cup (10 cloves) sliced garlic
2 tablespoons flour
6 cups vegetable broth
1 bay leaf
1/2 cup Marsala wine
1/3 cup chopped fresh parsley
Salt and pepper to taste
1.) Heat butter in a heavy-bottomed soup pot. Add Spanish onion,
purple onion, leeks, shallots, and garlic. Saute for 12-15 minutes over
medium heat or until onions become golden brown.
2.) Sprinkle onions with flour and mix well to incorporate. Cook for 1-2
minutes. Add vegetable broth and bay leaf. Bring to a boil and reduce
to a simmer. Cook for 20-25 minutes. Remove bay leaf and stir in
Marsala and parsley. Season with salt and pepper.
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| Ministry of Gates of Praise Ministries, Inc. © Copyright Gates of Praise Ministries 2007 |