This a delicate flavored soup largely due to the process of caramelizing the onions and then balancing them with chicken stock. We first tasted the soup at a Christmas party at Woodside Plantation many years ago. The chef was kind enough to share the recipe and it has become a family favorite. It is best served hot on a cold Winter day. It is guaranteed to warm the body and spirit.
Five Onion Soup
2 each red onions (medium size)
2 each yellow onions (medium size)
2 each leeks
6 each scallions (small size)
6 each shallots (small size)
1 stick salted butter
2 quarts chicken stock
1 quart heavy cream (or half & half)
1 cup self-rising flour
*Peel and cut (Julienne style) first five ingredients (hence the name five onion)
*Saute' onions in 1/2 stick of melted butter in a large stock (soup) pot until the onions are translucent and slightly caramelized (browned). Remember to go low and slow on the heat as the butter will burn otherwise
*In a small frying pan melt 1/2 stick butter and slowly add the flour while stirring constantly to create a roux
*The roux is ready when it turns slightly brown (roux is used to thicken the soup)
*Pour roux into soup pot with sauteed onions and mix together by slowly stirring
*Add 2 quarts of chicken stock to the soup pot again stirring constantly
*Add 1 quart heavy cream
*Cook at a low to medium temperature until hot (do not high temperatures to heat the soup)
*Serve immediately in a soup bowl and watch for the smiles
Comment from me:
"Only one thing makes this soup better than the original recipe and that is a pone of cornbread."
"This genuinely and sincerely a good soup for both proponents and opponents of onions in cooking."
Chase Goode
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