If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: I have the blessing of being able to walk out in the garden or across the street to the farm to pick what veggies I need. The leeks were just picked on the farm today! The shallots and garlic are from the garden. I have made this simple soup before, but never with so many members of the allium family all together. —Nancy Nicole
- 1 medium Yellow onion, peeled, halved, and sliced very thin.
- 6 Tblsp. Butter, halved.
- 1 medium-sized Leek, white part sliced very thin
- 3 large Red shallots, peeled and sliced thin.
- 3 cups Strong Beef Broth
- Toast or crackers and cheese to top each bowl, if desired.
- Melt 3 Tblsp. of the butter in a medium pan over medium heat. Saute yellow onion and garlic for 8-10 minutes, or until translucent and soft. Stir occasionally.
- Add the onions to the beef broth in a large soup pot. Set aside.
- Melt the other 3 Tblsp. of butter in same pan and saute the shallots and leeks for 5-7 minutes, or until soft and tender. Add to soup pot.
- Season soup with freshly ground black pepper and salt to taste. Heat through gently over low heat.
- If desired, Top individual bowls with toasted bread or a cracker and top with sliced or shredded cheese (Swiss is my favorite). Place bowls under broiler for a minute or two until the cheese is melted and starting to brown. Serve immediately.
- This recipe was entered in the contest for Your Best Onion or Garlic Soup
Get Fired Up
A weekend cookout menu and playlist
Bring some flare to your cookout.
Olive you, olives.
We've got the summer blues.
Small spaces don't have to feel small.
A better basket.