Six Onion Soup
Servings
4Serving size
about 2 cupsThis recipe can be multiplied and makes great leftovers.
Serve with Caesar Salad or Kale Salad with Pumpkin Seeds or Mushroom Salad or Traditional Carrot Salad or Zucchini Salad
Ingredients
| 3 tsp. Olive oil (divided) |
| 12 clove Garlic, raw (1 whole bulb) |
| 8 ounces Shallots, raw (peeled and left whole) |
| 1 large White onions (peeled and sliced) |
| 2 medium (about l2 ounces) Leeks (cleaned and sliced crosswise) |
| 2 cup Water |
| 1/8 tsp., ground Dried tarragon |
| 1/2 tsp. Salt |
| 1 to taste Black pepper |
| 1 15 ounce can Canned no salt added white beans (drained and rinsed) |
| 1 cup 2% milk |
| 8 large Green onions (sliced thinly crosswise) |
| 6 Tbsp Chives, raw (sliced crosswise) |
Instructions
Place two teaspoons oil in a medium sauce pan.
Cut the stem end off of the garlic and place the bulb in the pan with the oil cut side down.
Add the shallots, cover the pan and place in the oven.
Roast for 40 minutes.
Remove and let cool.
While the shallots and garlic are roasting place a large sauce pan over medium high heat.
Add the remaining teaspoon olive oil in the pan and when hot add the onions.
Cook for about 5 minutes. Stir frequently.
Add the leeks and cook for another 5 minutes. Stir frequently.
Add the water, tarragon, salt and pepper.
Cover and simmer for 15 minutes.
While the soup is simmering, place the beans, milk, and salt in a blender and puree until smooth.
Set aside.
Add the green onions to the pan with the soup and simmer for 3 minutes. Stir occasionally.
Add the bean and milk mixture to the soup with the roasted garlic and shallots.
Stir and reheat gently.
Serve topped with chopped chives.
Serve this recipe with one of these vegetable side dishes.
Caesar Salad
Place the garlic, Worcestershire sauce, pepper, lemon juice, mustard, honey, parmesan cheese, and yogurt in a blender or mini-chopper and process until smooth. Chill for at least 2 hours. Rinse the lettuce, drain, and dry in a salad spinner or patting gently with paper towels. Slice the lettuce crosswise and…
Kale Salad with Pumpkin Seeds
Place the olive oil, soy sauce, mustard, honey and pepper in a bowl. Whisk until smooth. Place a small skillet over medium high heat. Add the pumpkin seeds and toast for about 10 minutes until lightly browned. After about 5 minutes of toasting add the dried thyme leaves and toss…
Mushroom Salad
Whisk the olive oil together with the mustard, vinegar, sour cream, milk, salt and pepper. Add the orange zest. Chill. When ready to serve, slice the mushrooms very thin. Toss together with the dressing. Serve on top of the romaine leaf.
Traditional Carrot Salad
Fold together the carrots, raisins, mayonnaise, lemon zest, lemon juice, salt and pepper. Chill.
Zucchini Salad
Whisk together the olive oil, balsamic vinegar, maple syrup, salt, pepper and marjoram. Place in the refrigerator while cutting the zucchini. Cut the zucchini into medium dice. This should be about 1/4 inch cubes. Toss the zucchini, tomatoes and pine nuts together in the vinaigrette. Chill well before serving.
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Special Diet Information
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Lactose
Avoid this recipe if you are lactose intolerant.
Recipe Notes
Onion soups are great because they offer tons of flavor, but you don’t just have to limit yourself to white onions. Use shallots, leeks or green onions, and don’t forget their kissing cousin – garlic.
This soup is delicious as a main course. There is tons of great onion (and garlic) flavor with the lovely, flowery flavor of tarragon (although you could use any herb for this recipe). Two cups are really filling and have 7 grams of fiber. Serve it with a side salad and you are good to go.
Better yet, serve a cup of this soup with a grilled cheese sandwich for a great, healthy dinner.