Prep time: 20 min
Cook time: 40 min
Ready in: 1 hour
Serves: 8
Ingredients:
1 small leek
1/2 lb. butter
1 large Spanish onion- julienned
1 med. red onion- julienned
4 shallots- diced finely
1/2 c. scallions- chopped
1 T. dried sweet basil
1/2 tsp. pepper
1 c. flour
1 c. Burgundy red wine
8 c. beef stock
2 c. heavy cream
1 loaf French bread- sliced into 8 into 1" thick rounds and toasted under broiler
8 slices Swiss cheese
8 slices gruyere cheese
8 oven safe French onion soup crocks
Directions:
- Slice tough green leaves from top of leek
- Slice off root from where it joins the white base
- From remaining leek section, cut away coarse green layers to expose tender green
- Cut leek in half lengthwise
- Pull apart layers using fingers and swish leek through cool water
- Cut leeks crosswise into thin slices
- Preheat oven to 450
- In large stock pot, over medium heat, melt butter
- Add leek, Spanish onion, red onion, shallots, 1/4 c. scallions, basil, and pepper
- Saute until onions are tender- DO NOT brown onions
- Add flour and stir until smooth
- Cook 1 min
- Add red wine, stock and cream
- Bring soup to boil
- Reduce heat to simmer and cook for 10 min, stirring frequently so soup doesn't burn to bottom of pot
- Ladle soup into crocks
- Top each with 1 crouton, 1 slice Swiss and 1 slice gruyere
- Place crocks in oven until cheese is melted and browned
- Remove from oven, evenly top soups with remaining 1/4 cup scallions, and serve
*Julie found recipe here
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