Updated: Jul 17
5 Onion Soup (4 servings for dinner, 6 for app)
45 min prep and cook time
2 medium red onions chopped 1 large white onion chopped 1 small sweet onion chopped 1 cup shallots thinly sliced 2 leeks cut into slices 4 cups vegetable broth 1 cup heavy whipping cream 1/4 cup olive oil 1/4 cup spiced rum 4 tbsp butter or butter alternative 2 tbsp garlic 2 tsp cayenne pepper
2 tsp thyme Salt
Preheat oven to 400 degrees. Place red, white and sweet onions on a baking sheet with tbsp of olive oil and bake for 25 minutes. Meanwhile, fry shallots on medium heat in a pan with 1 tbsp olive oil until browned. Place shallots on paper towel to crisp and sprinkle generously with salt. Wash the leeks well and strain until dry. In a large saucepan, melt the butter over medium heat. Add the leeks, garlic, thyme and a sprinkle of salt. Cook until leeks are tender then add spiced rum. Turn the heat to high until most of the liquid has evaporated. Once everything is ready, place half of the baking sheet, half of the leeks and 2 cups of vegetable broth in a blender and pulse until only a few large chunks are remaining. Add the remaining 2 cups of broth, the blended mixture, cayenne pepper, 1 cup of heavy whipping cream, and the second half of all onions except for shallots to a crock pot. Cook on high until fully incorporated (about 10-15 minutes.) Serve hot with crispy shallots on top.