SPRING ONION SOUP  
 
  SERVINGS: 4 to 6  

PREP TIME: 15 mins

COOK TIME: 30 mins

 

 

 
 
INGREDIENTS
 
Fresh GourmetŪ Cheese & Garlic Premium Croutons, or any other flavor
2 lbs large onions (preferably white), chopped fine
3 tbsp unsalted butter
2 tbsp vegetable oil
4 large garlic cloves, minced
3/4 cup dry vermouth or dry white wine
7 cups chicken broth
1 1/2 tbsp Angostura bitters
3 cups finely chopped scallion (about 3 bunches)



  DIRECTIONS
 
In a kettle cook the onions in the butter and the oil over moderate heat, stirring occasionally for 25 to 30 mins, or until they are soft and pale golden. Add the garlic and cook the mixture for 3 mins.

Stir in the vermouth and boil the mixture until most of the liquid is evaporated.

Add the broth, the bitters and salt and pepper to taste and simmer the soup for 5 mins. The soup may be made up to this point two days in advance, kept covered, chilled and reheated.

Stir in the scallion. Serve the soup topped with Fresh GourmetŪ Cheese & Garlic Croutons, or any other flavor.