Five Onion Soup
Serves 6
- 4oz Butter
- 1 ¼ # Spanish onions
- 1 ¼ # Red onions
- ½ # Shallots
- 1 Ea Leek, sliced thinly on a bias
- 1 Bu of green onions
- 5 pts Chicken Stock or Broth
- 4oz Brandy
- 2oz Whiskey
- 1 Cup Heavy cream
- Salt and Pepper to Taste
- 1 Package Puff Pastry (Available in frozen food aisle)
- 6 oz Shredded Gruyere or Swiss Cheese
Method:
1. In a heavy bottomed stock put sauté red onion and Spanish onions in butter until they start to caramelize.
2. Add leeks and shallots and cook until tender.
3. Add brandy and whiskey, reduce by ½ , add stock and green onions.
4. Simmer (approximately 1 hour), and then add heavy cream.
5. Ladle into bowls, top each with puff pastry and shredded cheese.
6. Bake in a preheated (425°F) oven for 8-10 minutes, or until golden brown and delicious.