Bistro Onion Soup With Leeks Recipes

BISTRO ONION SOUP WITH LEEKS

Steps:

• Heat butter in a soup pot with a wide bottom over medium heat. Add bacon and sauté for 3 minutes or until bacon is cooked but not crisp. Add sliced onion, shallots and chili flakes and sauté for 25 minutes, stirring occasionally, or until onions are golden.
• Add leeks and garlic and sauté for 10 minutes or until leeks are very soft. Add wine, bring to a boil and simmer, scraping the bottom of the pan to incorporate any browned bits, until onions are just saucy, about 3 minutes.
• Add chicken stock, bring to a boil, then turn heat to medium-low and simmer until flavours have come together, about 8 minutes more. Season with salt and pepper to taste.
• While soup is simmering, make large croutons. Heat broiler or grill to high. Brush both sides of baguette slices with olive oil and broil or grill for 1 minute per side or until golden.
• When you are ready to serve the soup, preheat broiler to high, and top each crouton with 1 tablespoon (25 mL) of grated cheese. Place baguette slices on a baking sheet, and broil for 1 minute, watching carefully, or until cheese is melted and bubbling.
• Place soup in bowls, stir 1 tsp (5 mL) of brandy into each serving if desired, and top with a Gruyère baguette slice.

FRENCH LEEK AND ONION SOUP

Steps:

• Trim the leeks down to the tender white and green parts, slice them in half lengthwise, and let them sit in a bowl of cold water for 5-10 minutes to let any residual grit float out of their layers and into the bottom of the bowl.
• Peel the onions, lop off the root and stem ends, then slice them in half lengthwise. Cut the onions into thin strips by slicing with the grain of the onion. I don't like overly long, stringy pieces of onion in my soup, so if I'm working with one particularly large onion, I'll often halve the strips again so they're no more than 3 inches long.
• Lift the leeks out of the cold water (don't pour them into a strainer; that'll just wash them with the grit you removed) and roughly chop them into 1/2-inch bits.
• Peel and thinly slice the garlic.
• Melt the butter in a Dutch oven or heavy-bottomed saucepan over medium heat.
• Add the onions, leeks, garlic, minced sage, and salt. Stir to combine and cover halfway with a pan lid so steam can escape.
• Cook, stirring frequently, for about 45 minutes. The leeks and onions will soften completely and deepen in color; if they start to caramelize too quickly, lower the heat.
• Remove the lid and cook the vegetables for 10 minutes more to let some of the moisture burn off.
• Add the broth and bring to a simmer.
• Cook for 15-20 minutes (but hey, you could let it go for a half hour or more if you want it the liquid to reduce and for it to be more of a leek stew mess. I'm not judging.)
• While the soup simmers, slice the baguette into rounds at least 1/2 inch thick and determine how many you'll need to cover the diameter of your soup bowl.
• Toast the baguette rounds until golden and crispy.
• Ladle the soup into the oven-safe bowls and top with the toasted rounds.
• Top each with a healthy handful of Gruyère and broil until the cheese is melted and bubbling. (Watch as it broils to make sure the toast doesn't burn!)
• Garnish with mini sage leaves, if desired, and serve immediately.

BISTRO ONION SOUP

Steps:

• Sauté the onions in butter in Dutch oven over medium heat stirring often for 15 to 20 minutes or until the onions are golden. stir in the flour cook for 1 minute.
• Add the water and the next 8 ingredients. Bring to boil; reduce heat and simmer partially covered for 30 minutes. Discard the bay leaves; ladle the soup into 4 oven-proof soup bowls.
• Place the bowls on a baking sheet. Add 2 bread slices to each bowl with 2 slices of cheese.
• Broil 5 1/2 inches from heat 4 minutes or until cheese is bubbly. Serve at once.

PERFECT POTATO, LEEK AND ONION SOUP WITH GARLIC CHEESE TOASTS

Steps:

• SOUP:.
• Heat 4 tablespoons of extra-virgin olive oil in a heavy large pot over medium-low heat. Add leeks, potatoes, and onion. Saute until onion is tender, stirring occasionally, about 12 minutes. Add broth and bring soup to a boil. Reduce heat to medium-low. Simmer until all vegetables are tender, about 20 minutes. Working in batches puree cooled soup in a blender ( or use a hand emulsifier in the pot). Return puree to pot. Season with salt and pepper. (Can be made 1 day ahead. Refrigerate uncovered until cold. Cover and keep refrigerated).
• GARLIC CHEESE TOASTS:.
• Preheat oven to 350°F.
• Stir olive oil and garlic in a small skillet over low heat until garlic is fragrant, about 1 minute; remove from heat and cool. Add cheese to garlic in skillet; toss and combine. Arrange bread slices on baking sheet. Spoon cheese mixture onto bread slices, dividing equally. Bake toasts until cheese melts, about 10 minutes.
• Bring soup to a simmer over medium heat, stirring frequently. Ladle into bowls. Sprinkle generously with chives. Serve with the garlic cheese toasts.

CREAMY LEEK SOUP

Steps:

• Wash sliced leeks in a large bowl of cold water, agitating them, then lift out and drain well in a colander.
• Cook leeks, onion, carrot, celery, salt, and pepper in 4 tablespoons butter in a 5- to 6-quart heavy pot over moderate heat, stirring occasionally, until softened, about 8 minutes. Peel potato and cut into 1/2-inch cubes, then add to onion mixture along with wine, stock, water, and bay leaf. Bring to a boil, then reduce heat and simmer, partially covered, until vegetables are tender, about 15 minutes.
• Stir in parsley and simmer soup, uncovered, 5 minutes. Discard bay leaf and keep soup at a bare simmer.
• Melt remaining 4 tablespoons butter in a 1-quart heavy saucepan over moderate heat, then add flour and cook roux, whisking, until golden, about 3 minutes. Remove from heat and add 2 cups simmering stock (from soup), whisking vigorously (mixture will be thick), then whisk mixture into remaining soup and return to a simmer, whisking.
• Blend soup in 4 batches in a blender until smooth (use caution when blending hot liquids), about 1 minute per batch, transferring to a 3- to 4-quart saucepan. Reheat if necessary, then season with salt and pepper.
• Beat cream in a bowl with an electric mixer at medium speed until it almost forms soft peaks. Serve soup topped with cream.