How to make it

  • Slice onions into rings, cut into quarters.
  • Use 2 tbs olive oil in large skillet, saute all onions for 20 mins.
  • Cut leek greens off, leaving some light green. Put greens aside.
  • Slice into quarter lengths, rinse dirt off, add to onions
  • Continue to saute onions and leek till translucent and beginning to brown and carmelize.
  • Pour dry sherry into mixture and reduce by 1/4.
  • Set aside to cool slightly.
  • Pour 1/2 stock and 1/4 of cream into blender
  • Add all tarragon to liquid in blender
  • Add 1/4 mushrooms to blender
  • Add garlic to blender
  • When onions are cool enough to work with, add 3/4 of leek & onion mixture into blender.
  • Blend until all contents are pureed.
  • In large dutch oven add remainder of olive oil, heat to medium.
  • Saute remaining mushrooms and thinly sliced and chopped celery, until celery is translucent and mushrooms have released moisture.
  • Add remaining 1/4 onion mixture to dutch oven, stirring ocassionally.
  • Lower heat to simmer.
  • Pour pureed mixture slowly into dutch oven.
  • Stir often.
  • Simmer for 1 hour.
  • Serve hot, grate one of the cheeses over the top.
  • Take leek greens and rinse dirt off, then slice thin strings from the green to use as garnish on top in bowl.
  • Croutons made from garlic rubbed bread can be floated on top as well.

Reviews & Comments 3

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  • hot_it_up 8 years ago
    californiacook said it all. \0

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    " It was excellent "
    californiacook ate it and said...
    Luv the leeks, baby bellas & roasted garlic. A winner, for sure. Thank you for sharing. :)
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  • 22566 8 years ago
    I like French Onion Soup,quite well...but,believe that this very nice,rich onion soup would make me a convert.


    Kind Regards

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