FRENCH LEEK AND ONION SOUP
Leeks left out in the cold all winter become sweeter and more tender when eaten in the spring-like in this hearty French-style leek onion soup.
Provided by Casey Barber
Categories Soups
Time 1h30m
Number Of Ingredients 10
Steps:
- Trim the leeks down to the tender white and green parts, slice them in half lengthwise, and let them sit in a bowl of cold water for 5-10 minutes to let any residual grit float out of their layers and into the bottom of the bowl.
- Peel the onions, lop off the root and stem ends, then slice them in half lengthwise. Cut the onions into thin strips by slicing with the grain of the onion. I don't like overly long, stringy pieces of onion in my soup, so if I'm working with one particularly large onion, I'll often halve the strips again so they're no more than 3 inches long.
- Lift the leeks out of the cold water (don't pour them into a strainer; that'll just wash them with the grit you removed) and roughly chop them into 1/2-inch bits.
- Peel and thinly slice the garlic.
- Melt the butter in a Dutch oven or heavy-bottomed saucepan over medium heat.
- Add the onions, leeks, garlic, minced sage, and salt. Stir to combine and cover halfway with a pan lid so steam can escape.
- Cook, stirring frequently, for about 45 minutes. The leeks and onions will soften completely and deepen in color; if they start to caramelize too quickly, lower the heat.
- Remove the lid and cook the vegetables for 10 minutes more to let some of the moisture burn off.
- Add the broth and bring to a simmer.
- Cook for 15-20 minutes (but hey, you could let it go for a half hour or more if you want it the liquid to reduce and for it to be more of a leek stew mess. I'm not judging.)
- While the soup simmers, slice the baguette into rounds at least 1/2 inch thick and determine how many you'll need to cover the diameter of your soup bowl.
- Toast the baguette rounds until golden and crispy.
- Ladle the soup into the oven-safe bowls and top with the toasted rounds.
- Top each with a healthy handful of Gruyère and broil until the cheese is melted and bubbling. (Watch as it broils to make sure the toast doesn't burn!)
- Garnish with mini sage leaves, if desired, and serve immediately.
Nutrition Facts : Calories 557 calories, Carbohydrate 60 grams carbohydrates, Cholesterol 69 milligrams cholesterol, Fat 26 grams fat, Fiber 4 grams fiber, Protein 24 grams protein, SaturatedFat 15 grams saturated fat, ServingSize 1, Sodium 1914 milligrams sodium, Sugar 12 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
LEEK AND ONION SOUP
Steps:
- Gently fry the leeks and onion for 10 minutes, or until soft and translucent.
- Add the potato and stock, then bring to a simmering point. Let it simmer for 15 minutes or until the potato is cooked.
- Pour in the almond milk, and let it simmer for another 2 minutes.
- Transfer everything to a food processor and blend until smooth. Alternatively, you can you a stick blender and do it straight in the pot.
- Season to taste then divide the soup between four bowls.
- Sprinkle with chives and drizzle with vegan cream. Serve with your favourite bread. Enjoy!
Nutrition Facts : Calories 170 calories, Sugar 7.6 g, Sodium 1092.9 mg, Fat 4.5 g, SaturatedFat 2.8 g, TransFat 0 g, Carbohydrate 30.9 g, Fiber 4.1 g, Protein 3.4 g, Cholesterol 0 mg
FRENCH ONION AND LEEK SOUP
Rich, hearty broth, crunchy bread and gooey cheese make this bowl of french onion and leek soup pure comfort food goodness.
Provided by Cathy Roma | What Should I Make For...
Categories Soup
Time 1h40m
Number Of Ingredients 16
Steps:
- Heat the butter over medium heat in a dutch oven or a large heavy-bottomed pot.
- Add the onions and a dash of salt and cook over medium heat for 15 minutes. The onions should be very soft and pale golden.
- Add the leeks, shallots, and garlic and continue to cook for an additional 15 minutes, stirring often. The mixture should be very soft and golden.
- Reduce the heat to low, stir in the flour, and cook for 2 minutes. Add the light brown sugar, vinegar, and a pinch of salt and cook until onions are a deeply golden and very soft, an additional 15 mins.
- Add the wine, bring to a boil, and then reduce to a simmer. Be sure to scrape up all the brown bits from the bottom of the pot as you deglaze with the wine.
- Pour in the stock and stir in the thyme, bay leaf, salt and pepper (to taste). Cover and simmer for 30 mins.
- Add the port and simmer uncovered an additional 5 mins.
- Slice the baguette into rounds and lightly toast in the oven or a toaster.
- Ladle the soup into oven safe bowls or crocks, top with a couple of rounds of toasted baguette and slices or a good sprinkling of the grated gruyere.
- Turn your broiler up to high and broil the tops until melted and golden brown. Serve immediately.
Nutrition Facts : Calories 544 kcal, Carbohydrate 59 g, Protein 22 g, Fat 20 g, SaturatedFat 11 g, Cholesterol 57 mg, Sodium 723 mg, Fiber 6 g, Sugar 15 g, ServingSize 1 serving
FRENCH ONION AND LEEK SOUP
Eat this as a main dish with a salad rather than a side dish!
Categories Appetizers / Soups / Salads
Yield 3
Number Of Ingredients 11
Steps:
- In large pan heat olive oil on medium - low heat and add thinly sliced onions and cook until translucent. Add leeks and cook until soft then add sugar (if desired) to help the carmalizing process - this takes approx 30 - 45 min. but be patient it's worth the wait!
- Once the onions and leek mixture is carmalized add the garlic, wine, bay leaf, tyme and broth and simmer for approx 20 - 30 min to let flavors come together. Remove bay leaf and ladle in to 4 oven proof bowls and top with 1 oz slice of bread and cheese. Place under broiler in oven until cheese is melted and bubbling - try not to brown too much. 3 servings
Nutrition Facts : Nutritional Info Servings Per Recipe 3 Amount Per Serving Calories
FRENCH ONION SOUP
Provided by Ina Garten
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- In a large stockpot on medium-high heat, saute the onions with the butter and bay leaf for 20 minutes, until the onions turn a rich golden brown color. Deglaze the pan with the sherry and brandy and simmer uncovered for 5 minutes. Add the white wine and simmer uncovered for 15 more minutes.
- Add the beef and veal stocks plus salt and pepper. Bring to a boil, then simmer uncovered for 20 minutes. Remove the bay leaf, taste for salt and pepper, and serve hot with grated Parmesan.
FRENCH THREE ONION SOUP
We took the best part of this classic soup, all the sweet caramelized onions, and left behind all the fat. By steaming the onions to get the caramelization started, you can eliminate the need for almost all the fat. A small sprinkling of a good cheese at the end goes a long way.
Provided by Food Network Kitchen
Time 1h25m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat the butter and oil together in a Dutch oven over medium heat. Add the onions, shallots and leek, and season with salt and pepper, to taste. Stir to combine and cover. Cook, without stirring until the onions are soft and beginning to brown, about 10 to 15 minutes.
- Uncover, and continue to cook, stirring often, until the onions are a rich brown color and well caramelized, about 25 to 30 minutes. (If the onions begin to stick to the bottom of the pan or burn add about a 1 tablespoon water at a time.) Meanwhile, tie the reserved leek top with the thyme and rosemary using a piece of kitchen twine.
- Sprinkle the flour over the onions and cook, stirring, to cook out the raw flour taste, about 2 to 3 minutes. Stir in the broth and 2 cups water, scraping any browned bits from the bottom of the pan; add the herb bundle. Reduce the heat and simmer until thickened, 20 to 25 minutes. Stir in the Worcestershire and remove from the heat. Discard the herb bundle, stir in the sherry and season, to taste, with salt and pepper.
- Preheat the broiler. Divide the soup between 4 (16-ounce) oven proof bowls or ramekins and arrange them on a baking sheet. Top each bowl evenly with 2 baguette slices and top with the cheese. Put under the broiler until the cheese is melted and lightly browned, about 1 minute. Sprinkle with the chives and serve.
Nutrition Facts : Calories 317, Fat 10.5 grams, SaturatedFat 5 grams, Cholesterol 22 milligrams, Sodium 357 milligrams, Carbohydrate 40 grams, Fiber 4 grams, Protein 15 grams
BISTRO ONION SOUP WITH LEEKS
This version of French Onion Soup is freshened by the green sweetness of leeks, and the slight heat of chili flakes. If the combination of caramelized onion, brandy and cheese doesn't chase away the blues on those lingering grey days then nothing will. From the LCBO magazine.
Provided by evelynathens
Categories Chowders
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat butter in a soup pot with a wide bottom over medium heat. Add bacon and sauté for 3 minutes or until bacon is cooked but not crisp. Add sliced onion, shallots and chili flakes and sauté for 25 minutes, stirring occasionally, or until onions are golden.
- Add leeks and garlic and sauté for 10 minutes or until leeks are very soft. Add wine, bring to a boil and simmer, scraping the bottom of the pan to incorporate any browned bits, until onions are just saucy, about 3 minutes.
- Add chicken stock, bring to a boil, then turn heat to medium-low and simmer until flavours have come together, about 8 minutes more. Season with salt and pepper to taste.
- While soup is simmering, make large croutons. Heat broiler or grill to high. Brush both sides of baguette slices with olive oil and broil or grill for 1 minute per side or until golden.
- When you are ready to serve the soup, preheat broiler to high, and top each crouton with 1 tablespoon (25 mL) of grated cheese. Place baguette slices on a baking sheet, and broil for 1 minute, watching carefully, or until cheese is melted and bubbling.
- Place soup in bowls, stir 1 tsp (5 mL) of brandy into each serving if desired, and top with a Gruyère baguette slice.
More about "french onion and leek soup recipes"
FRENCH ONION SOUP - BETTER HOMES & GARDENS
From bhg.com
SLOW COOKER FRENCH LEEK SOUP | CANADIAN LIVING
From canadianliving.com
FRENCH ONION SOUP, BUT WITH LEEKS
From recipecircus.com
EASY SOUP RECIPES - EASY FRENCH FOOD
From easy-french-food.com
THIS MONTH'S RECIPES - ANNA OLSON
From annaolson.ca
FRENCH WOMEN LEEK SOUP RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
FRENCH ONION SOUP (THE BEST) - RICARDO
From ricardocuisine.com
FRENCH LEEK AND POTATO SOUP - THE GOOD LIFE FRANCE
From thegoodlifefrance.com
CREAMY FRENCH ONION (AND LEEK) SOUP : HEALTHY RECIPES FROM ...
From drgourmet.com
17 CLASSIC FRENCH SOUP RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
BEST CLASSIC FRENCH ONION SOUP - ONCE UPON A CHEF
From onceuponachef.com
10 BEST FRENCH LEEK SOUP RECIPES | YUMMLY
From yummly.com
FRENCH ONION SOUP RECIPE - LEITE'S CULINARIA
From leitesculinaria.com
FRENCH LEEK SOUP DIET RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
LEEK AND ONION SOUP RECIPE - FOOD NEWS
From foodnewsnews.com
COLD FRENCH LEEK SOUP WITH ONIONS AND POTATOES
From foodtempel.com
CELERY AND LEEK SOUP - CHEZ LE RêVE FRANçAIS
From chezlerevefrancais.com
FRENCH LENTIL, LEEK, AND MUSHROOM SOUP RECIPE - FOOD NEWS
From foodnewsnews.com
FRENCH ONION SOUP RECIPES - FOOD & WINE
From foodandwine.com
LEEK AND ONION SOUP - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
ENGLISH ONION & LEEK SOUP VIDEO | JAMIE OLIVER
From jamieoliver.com
10 BEST FRENCH LEEK SOUP RECIPES | YUMMLY
From yummly.com
THE BEST FRENCH ONION SOUP RECIPE - OLIVIA'S CUISINE
From oliviascuisine.com
VEGETARIAN FRENCH ONION & LEEK SOUP - AURORA SATLER
From aurorasatler.com
OUTBACK CHEESY ONION SOUP - THERESCIPES.INFO
From therecipes.info
CLASSIC FRENCH ONION SOUP - CHEF JEAN PIERRE
From chefjeanpierre.com
CANADA GOOSE FRENCH ONION SOUP - RECIPES - THE INTREPID EATER
From theintrepideater.com
FRENCH ONION SOUP - ALTON BROWN
From altonbrown.com
POTATO SOUP NO ONION : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
THE BEST FRENCH ONION SOUP - SIMPLE FRENCH COOKING
From simplefrenchcooking.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love