If you're a fan of French onion soup, try this one. It's much richer and more luxurious, and with five varieties of onions, it's more complex in flavor. This recipe serves six to eight people.
Instructions
1. Peel and chop all the onions. Chop the green onions in 1/3-inch pieces.
2. For the leek, use the white part only. Discard the rest, then slice the leek in half vertically and rinse it well in cold water (dirt gets in between the layers), then chop.
3. Heat the oil in a large pot over medium-low heat, then add the butter and all the onions except the green onion.
4. Stir and cook very slowly for 5-10 minutes. The onions should not take on any color, so stir them often and lower the heat if necessary. The onions will partly saute and partly steam as they release some water and tenderize.
5. When the onions are translucent and tender, add the green onions and flour and cook for another five minutes. Again, do not let the onions turn golden.
6. Stir in the broth and 1/2 cup of each wine and bring to a simmer.
7. Simmer 15 minutes, then add the basil, cream and remaining wine and simmer 15 minutes more.
8. Adjust seasoning with salt and pepper.
9. Serve as is, or, for a presentation similar to French onion soup, float a toasted round of bread on top an individual serving of soup, sprinkle generously with Gruyere cheese, then melt it under the broiler until it bubbles and turns golden.
Tags: French onion, French onion soup, green onions, onion soup