Onion Soup (emeril)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Import, New, Text | 1 | Servings | |
INGREDIENTS
| 1/2 | Stick butter | |
| 1 | c | Diced bacon |
| 1 | c | Sliced yellow onions |
| 1 | c | Sliced red onions |
| 1 | c | Sliced white onions |
| 1 | c | Sliced shallots |
| 1 | c | Sliced leek whites |
| 1 | c | Sliced scallions, white |
| parts only | ||
| 3/4 | c | Flour |
| 6 | c | Light chicken stock |
| 1 | c | Cream |
| Salt and pepper | ||
| 3 | t | Snipped chives, for garnish |
INSTRUCTIONS
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. Yield: 4 servings Recipe By :ESSENCE OF EMERIL SHOW #EE2154 Posted to MC-Recipe Digest V1 #266 Date: Mon, 28 Oct 1996 22:06:23 -0500 From: Meg Antczak <meginny@frontiernet.net>
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Nutrition (calculated from recipe ingredients)
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Calories: 2262
Calories From Fat: 1680
Total Fat: 190.9g
Cholesterol: 570.1mg
Sodium: 138.8mg
Potassium: 965mg
Carbohydrates: 124.5g
Fiber: 6.6g
Sugar: <1g
Protein: 22.1g