Three-Onion Soup Recipe

6

Ingredients

2 tbsp (25 mL) butter or olive oil
3 leeks, white and light green parts only,
thinly sliced
1 red onion, quartered lengthwise
and thinly sliced
Salt and coarsely ground pepper
1/4 cup (50 mL) brandy or dry red wine
4 cups (1 L) beef, chicken or vegetable stock
(preferably reduced-sodium)
3 cups (750 mL) water
2 bay leaves
1/4 cup (50 mL) chopped fresh chives

Preparation

Step 1

1. Melt butter in a large pot over medium heat. Add leeks, red onion, tsp (2 mL) salt and tsp (2 mL) pepper and sautor 2 minutes or until starting to soften. Reduce heat to low and cook, stirring often, for about 45 minutes or until golden.

2. Increase heat to high. Add brandy and stir to scrape up any brown bits stuck to pan. Cook until almost evaporated. Stir in stock, water and bay leaves and bring to a boil. Reduce heat and boil gently, uncovered, for about 30 minutes or until reduced by about one-quarter and flavour is rich. Discard bay leaves.

3. Season soup with salt and pepper to taste. Ladle into warmed bowls and sprinkle with chives.