So, you’re at the store, and there’s a giant scallion staring you in the face. It looks like it could be something you want to eat, but you don’t know what to do with it. Well, this isn’t a giant scallion, it’s a leek…and you can’t treat it like scallion, really, but you can make some awesome stuff with it. This recipe is derived from a recipe from the fabled Tavern Room at the Greenbrier Hotel in White Sulphur Springs, WV. While I can’t post the actual recipe, because I have been sworn to secrecy, I can tell you that “The Cream of Five Onion Soup” was on that menu from the day it opened until the day it closed, and is still on some of the menus at the hotel. While this recipe is more like a French Onion than a cream soup, it’s still very rich and is a great alternative to a heavy cream soup (which mind you, I love, we all do…admit it) I will give you fair warning,this is NOT a fast recipe, and it takes some attention, but it is well work the effort. This recipe will give you about a gallon.
- 1 1/2 lbs. Vidalia Onions, sliced thin
- 1 1/2 lbs. Red Onions, sliced thin
- 1 Bunch Leeks, sliced thin, and washed
- 4 cloves Garlic, sliced thin
- 3 cups red wine
- 3 quarts beef or chicken stock
- 2 tbsp chopped Lemon Thyme (Standard thyme is ok too if you can’t get it)
- 1 tbsp butter
- Start my setting up a heavy pot on a medium high flame. Get a couple tablespoons of olive Oil hot, them add your butter. Just let it melt a bit then add some of the onions. You do want the butter sizzling, and oil smoking just a bit before you add them.
- Stir the onions a good bit initially until you hear the sizzle die down. You want these to caramelize, but just like meat, if you add them all at once, you’ll just get a watery mess. Cook these for about 15 minutes, then add some more onions. Repeat this until all of the onions and leeks are caramelized and cooked way down. This is the part that’s going to take the most time.
- Now add your wine and thyme. Let the wine cook down to a syrup. Stir the pot every minute or so.
- Now add your stock and let it reduce by about 1/4 on a low simmer.
I like to serve this with grilled bread and some brie. You can use anything out of the ordinary though, just because it’s out of the ordinary. If you like, you can also puree this soup and add some cream to add some serious richness.
Happy Eating
-The Doctor