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Caramelized Onion and Leek Soup
Category: Soups, Hot
Serves: 6-8
Rating:
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Ingredients:
6-8 T (3/4-1 stick) unsalted butter 2 plump leeks with tender greens, cleaned and thinly sliced 4 large Spanish onions (4 lbs.), thinly sliced 1/4 c. plus 3 T. unbleached flour 1 t. kosher salt 1/4 t. freshly ground black pepper 8 c. (2 quarts) chicken stock plus 1/2 c. if needed 1 c. port wine or dry sherry 4-1/2 oz. Roquefort cheese at room temperature 4-1/2 oz. cream cheese at room temperature 1 t. Worcestershire sauce 6 drops Tabasco sauce 1/2 French baguette, cut into 18-24 1/2” slices
Directions:
In a 3-4 quart heavy bottomed saucepan, melt 4 T. butter over medium heat. Add leeks and onions and sauté, stirring often, adding butter as needed until onions are golden brown, about 20 to 30 minutes. Add flour and stir for several minutes, so that flour and onions are evenly blended. Season with salt and pepper. Slowly stir in chicken stock. Reduce heat to very low and simmer, stirring often, for 1 hour. Partially cover the pot and simmer for 1 hour more. Stir in port or sherry and cook, stirring often, for 30 minutes more. (This is a very thick soup that will stick to the bottom of the pan.) It will cook down to 6 cups. While soup is cooking, combine cheeses in bowl and mash together thoroughly with fork. Blend in Worcestershire and Tabasco and reserve. About 30 minutes before serving, preheat oven to 350°. Bake baguette slices until crisp on both sides, 15 to 20 minutes. Spread each crouton with a teaspoon of cheese. Ladle soup into heated soup bowls. Arrange 3 to 4 croutons in each bowl and serve.