Onion Soup for serious onion lovers a question

[Guest guest]

I want to make this, I know what a leek is but I never seen

a shallot, what is it, could I find it from the market?

 

Paul

 

, " Audrey Z Burrows "

<quiltbug wrote:

>

> I had this for lunch today and it was very tasty but very

powerful. I'm an onion/garlic fan as if you can't tell.

>

> Onion Soup

>

> 2 tbsp oil/butter

> 2 cups chopped onions

> 2 cups thinly sliced leeks

> 1/2 c chopped shallots

> 6 cloves garlic, minced

> 4 cups veggie broth

> 1 tsp dried thyme

> 1/2 tsp salt

> 1/4 tsp pepper

> 1 cup heavy cream (I used milk)

>

> Melt butter in large pan on medium heat. Add onions, leeks,

shallots and garlic. Cover and sweat over low heat, stirring

occasionally until tender and turning golden. about 25 minutes

>

> Stir in stock, thyme, salt and pepper and bring to a boil. Lower

heat to low, cover and simmer 20 minutes.

>

> Puree in batches in blender or in pot with immersion blender.

Whisk in cream and bring to a simmer.

>

> Adjust seasonings if required

>

> Makes about 6 cups. Sprinkle each serving with chopped chives and

a few croutons.

>

>

>

[Guest guest]

To me shallots are milder than onions. I much prefer them and sub them

for onions in many recipes. Over here they are readily available.

http://en.wikipedia.org/wiki/Shallot

Hope you find some in LA, Paul

Christie

 

, " paulvatoloco "

<paulvatoloco wrote:

>

> I want to make this, I know what a leek is but I never seen

> a shallot, what is it, could I find it from the market?

>

> Paul

>

>

[Guest guest]

It is in the same allium family, just a tiny type of onion,

http://en.wikipedia.org/wiki/Shallot

 

They are expensive and hard to find, I usually substitute with

either small onions or scallions.

 

, " paulvatoloco "

<paulvatoloco wrote:

>

> I want to make this, I know what a leek is but I never seen

> a shallot, what is it, could I find it from the market?

>

> Paul

>

> , " Audrey Z Burrows "

> <quiltbug@> wrote:

> >

> > I had this for lunch today and it was very tasty but very

> powerful. I'm an onion/garlic fan as if you can't tell.

> >

> > Onion Soup

> >

> > 2 tbsp oil/butter

> > 2 cups chopped onions

> > 2 cups thinly sliced leeks

> > 1/2 c chopped shallots

> > 6 cloves garlic, minced

> > 4 cups veggie broth

> > 1 tsp dried thyme

> > 1/2 tsp salt

> > 1/4 tsp pepper

> > 1 cup heavy cream (I used milk)

> >

> > Melt butter in large pan on medium heat. Add onions, leeks,

> shallots and garlic. Cover and sweat over low heat, stirring

> occasionally until tender and turning golden. about 25 minutes

> >

> > Stir in stock, thyme, salt and pepper and bring to a boil.

Lower

> heat to low, cover and simmer 20 minutes.

> >

> > Puree in batches in blender or in pot with immersion blender.

> Whisk in cream and bring to a simmer.

> >

> > Adjust seasonings if required

> >

> > Makes about 6 cups. Sprinkle each serving with chopped chives

and

> a few croutons.

> >

> >

> >

[Guest guest]

http://http://en.wikipedia.org/wiki/Shallot Shallots are DIVINE.

 

 

paulvatoloco <paulvatoloco wrote:

I want to make this, I know what a leek is but I never seen

a shallot, what is it, could I find it from the market?

 

Paul

 

, " Audrey Z Burrows "

<quiltbug wrote:

>

> I had this for lunch today and it was very tasty but very

powerful. I'm an onion/garlic fan as if you can't tell.

>

> Onion Soup

>

> 2 tbsp oil/butter

> 2 cups chopped onions

> 2 cups thinly sliced leeks

> 1/2 c chopped shallots

> 6 cloves garlic, minced

> 4 cups veggie broth

> 1 tsp dried thyme

> 1/2 tsp salt

> 1/4 tsp pepper

> 1 cup heavy cream (I used milk)

>

> Melt butter in large pan on medium heat. Add onions, leeks,

shallots and garlic. Cover and sweat over low heat, stirring

occasionally until tender and turning golden. about 25 minutes

>

> Stir in stock, thyme, salt and pepper and bring to a boil. Lower

heat to low, cover and simmer 20 minutes.

>

> Puree in batches in blender or in pot with immersion blender.

Whisk in cream and bring to a simmer.

>

> Adjust seasonings if required

>

> Makes about 6 cups. Sprinkle each serving with chopped chives and

a few croutons.

>

>

>