Leeks and Onion Soup

The traditional French onion soup is one of those special dishes best enjoyed in the Winter. It’s a perfect dish to serve on a cold November evening too, and that’s what I did. But I took the liberty to “improve” the recipe with leeks, and I used four types of onion for added flavor.

Leeks-onion soup ingredients.

If you want to try this recipe, don’t be afraid to make it your own. Use whatever types of onions you want, eliminate the smoked garlic if you will, and add other herbs, like thyme, and bay leaves, for added flavors.

Leeks and onion soup, cooking.

Mig’s leeks and onion soup

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Serves	8
Prep time	10 minutes
Cook time	1 hour
Total time	1 hours, 10 minutes
Allergy	Milk
Dietary	Vegetarian
Meal type	Soup
Misc	Serve Hot
Region	French

A beautiful leeks and onion soup, inspired by a traditional French onion soup, yet slightly different, through the use of smoked garlic, three types of onions, leeks and white wine.

Ingredients

Main ingredients

3 leeks (finely sliced)
3 medium white onions (finely sliced)
3 medium yellow onions (finely sliced)
3 medium red onions (finely sliced)
1 bunch scallions [spring onions] (chopped)
1 1/2l fresh beef broth
200g Emmentaler (grated)
4-6 thick slices stale bread (toasted)
1 glass dry white wine

Seasoning

3 cloves garlic (peeled and finely diced)
3 cloves smoked garlic (peeled and finely diced)
3 drizzle extra virgin, unfiltered olive oil
1 teaspoon Himalayan salt
1 handful fresh sage leaves (chopped)
1 pinch black pepper (freshly ground )
2 dried chillies (crushed)

Directions

Step 1
Preheat the oven to 220°C. Start preparing (slicing and dicing) your main ingredients.
Step 2
Pour the olive oil into a large non-stick pot over medium heat. Add all garlic, spring onions, and sage, and let cook till garlic becomes golden.
Step 3
Add onions and leeks, season with crushed dried chillies, and let sweat for about 25-30 minutes. Stir every now and then, to prevent the bottom onions from burning, and to mix well the flavors.
Step 4
Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated (about 10 minutes).
Step 5
Season with salt and pepper, then add the fresh broth (preferably hot) and let simmer for 10 to 15 more minutes. You are almost ready to serve.
Step 6
Shortly before serving, ladle the soup into individual heatproof serving bowls and place them onto a baking tray.
Step 7
Top each bowl with toasted bread (tear bread to fit the bowl like a lid) and top with grated Emmentaler cheese.
Step 8
Put the bowls into the oven till the cheese melts. Serve hot.

Note

If you want to try this recipe, don't be afraid to make it your own. Use whatever types of onions you want, eliminate the smoked garlic if you will, and add other herbs, like thyme, and bay leaves, for added flavors. Set the mood, and enjoy.

Leeks and onion soup, ready to serve, in a festive enironment.