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shallots - roughly leek white part only red onion only chicken stock heavy cream salt shallots - roughly leek white part only red onion
Viewed: 46 - Published at: 7 years agoIngredients
- 4 medium shallots - roughly chopped
- 1 medium leek - white part only, roughly chopped
- 1 medium red onion - roughly chopped
- 1 bunch green onions - white part only, roughly chopped
- 2 quarts chicken stock
- 1 1/2 cups heavy cream
- Salt & pepper to taste
- 4 medium shallots - roughly chopped
- 1 medium leek - white part only, roughly chopped
- 1 medium red onion - roughly chopped
Method
- In a large, heavy bottomed saucepan, melt the butter and add the shallots, leek, and all the onions.
- Cover and cook over low heat, stirring frequently to prevent burning, until the onions are soft and have turned deep golden brown, 20 30 minutes.
- Add the chicken stock and simmer uncovered until the onions are very soft, about another 20 minutes.
- Transfer the soup to a blender and blend until very smooth (do this in batches if necessary).
- Return the soup to a clean pan, add the cream, and bring to a boil.
- Simmer the soup a few minutes to thicken slightly, if necessary.
- Season with salt and pepper to taste.
- To make the shallot garnish: sprinkle the sliced shallots with the flour, then toss in a fine strainer to thoroughly coat the shallots and shake off the excess flour.
- Fill a saucepan no more than 1/3 full with oil.
- Heat the oil to 375 degrees F (if not using a thermometer, fry a few pieces to test first.)
- Carefully drop the shallots in the oil and dry, stirring to prevent sticking.
- The shallots should cook slowly, getting light brown after 45 seconds.
- When golden brown (no darker than a brown paper bag) remove from the oil with a slotted spoon and drain on paper towels.
- The garnish may be made up to 8 hours ahead and stored in an airtight container.
- To serve, ladle the hot soup into warm bowls and top with a spoonful of crispy shallots and a pinch of fresh chives.
- In a pinch, you can use french fried onion rings (in a can) for garnish.
