Four Onion Soup

By SallySmo

Ingredients

• Garnish:
• 1 stick butter
• 3 C thin-sliced leeks
• 6 medium onions (4 1/2C), thin sliced
• 2 Tbsp minced garlic (12 cloves)
• 1 Tbsp sugar
• 6 C chicken broth
• 1 tsp dried thyme
• 1/4 tsp pepper
• 2 Tbsp flour
• 2 slightly beaten egg yolks
• 1/4 C Marsala
• 1 C half & half
• Fresh chives and thyme

Preparation

Step 1

Melt butter. Add leeks, onions, garlic, sugar. Cook covered on medium low for 10 minutes. Remove 3/4 of mixture and set aside.

Add 5 1/2 C broth, thyme and pepper to pot. Bring to boil; reduce heat. Cover, simmer for 20 minutes. Remove and cool slightly.

Puree onion and leek mixture and set aside.

In small bowl, stir remaining 1/2 C broth and flour. Stir in egg yolks. Gradually add 1 C of hot soup. Then pour all back into soup. Cook and stir over medium high until thickened and bubbly. Add Marsala and onion/leek mixtue. Cook and stir 1 minute and add cream.

Top with toasted baguette slick and garnish.

-Better Homes & Garden