Onion Soup

Recipe Ingredients

1/2		Butter
1 cup	146g / 5.1oz	Diced bacon
1 cup	62g / 2.2oz	Sliced yellow onions
1 cup	62g / 2.2oz	Sliced red onions
1 cup	62g / 2.2oz	Sliced white onions
1 cup	237ml	Sliced shallots
1 cup	237ml	Sliced leek whites
1 cup	237ml	Sliced scallions, white parts only
3/4 cup	46g / 1.6oz	Flour
6 cups	1422ml	Light chicken stock
1 cup	237ml	Cream
		Salt - to taste
		Freshly-ground black pepper - to taste
		Garnish
3 teaspoons	15ml	Snipped chives
		Orange Marmalade - see * Note

Recipe Instructions

* Note: See the "Orange Marmalade" recipe which is included in this collection.

Heat butter in a large saucepan, add bacon and cook until fat renders and bacon is crispy. Remove bacon with a slotted spoon, drain on paper towels and set aside for garnish.

To bacon fat add yellow, red, and white onions and shallots. Cook until they begin to wilt. Add leeks and scallions and cook for 3 minutes. Dust flour over, and stir and cook until flour turns golden. Add stock, bring to a boil and reduce heat. Simmer for 30 minutes.

Add cream and season to taste with salt and pepper. Pour about one-third of soup and solids into a blender or food processor and puree, or pulse with an immersion blender. Reheat and serve garnished with bacon and chives. Garnish with a spoonful of onion marmalade, if desired.

This recipe yields 4 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2154 broadcast 07-29-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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