Onion Soup (Emeril)

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Title: Onion Soup (Emeril)
Categories: New, Text, Import
Yield: 4 servings


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 ts snipped chives, -- for
: garnish

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

Date: Mon, 28
Oct 1996 22:06:23 -0500

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