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Bistro Three Onion Soup

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Bistro Three Onion Soup Inspired by Winter, by Joanne Weir (Time-Life Books, 1997).


3 tablespoons extra-virgin olive oil 4 large yellow onions, diced 4 leeks, including 1 inch of the tender greens, well-washed and diced 5 cloves garlic, minced 6 cups good-quality vegetable stock 1 1/2 cups fruity red wine 2 tablespoons balsamic vinegar 1 tablespoon red wine vinegar Salt and freshly ground black pepper, to taste 3/4 cup freshly grated Parmesan cheese 6 slices country-style bread

1. Heat the olive oil in a large soup pot over medium heat. Add onions and leeks, stirring occasionally until vegetables are soft, about 10 minutes. Add garlic and stir, saut�ing for 1 minute. Add the stock and simmer for about 30 minutes, without a lid, until vegetables are very soft.

2. Stir in wine, vinegars, and salt and pepper to taste. Toast the bread and place one slice in the bottom of each of 6 soup bowls.

3. Ladle the soup into bowls, sprinkle cheese evenly over each serving and serve immediately.

Serves 6.

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