Wednesday, January 11, 2012

Three Onion Soup

This is a very nice, easy alternative to French Onion Soup for a cold winter day.  We all enjoyed this soup very much.  This recipe is from the Epicurious website.  

3-Onion Soup
serves 4

4 medium leeks
1 medium onions, sliced thin
2 large shallots, sliced thin
1 teaspoon olive oil
1 large potato (Yukon Gold)
1 cup red wine
1 tablespoon sherry
1-1/2 cups water
1 cup chicken broth (low sodium, low fat)
1/2 cup grated Gruyère (2 ounces)
2 teaspoons Balsamic vinegar

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, stirring frequently, until edges are golden brown, about 15 minutes.  Add red wine and sherry 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 water to onions.  Simmer, covered, stirring occasionally, until potatoes are very tender (approximately 20 minutes).

Purée one cup soup in a blender (use caution when blending hot liquids) and stir into remaining soup.

Serve soup sprinkled with cheese and drizzle with vinegar.