French Green Onion Soup
Move over Vidalia, this soup is all about those summer green onions!! Caramelized down, these become a sweet base for this classic soup!
Equipment
- Stock Pot with Lid
- Kitchen knife
- Baking sheet (optional to protect spills)
Ingredients
- 4 large Green Onions
- 1/4 large Onion
- 2 cloves Garlic
- 4 tbsp Butter
- 2 tbsp Olive Oil
- 2 tsp Worcestershire Sauce
- 2 cups Stock
- 1 sprig Thyme
- Salt and Pepper
- 1/2 cup Gruyere or Swiss Cheese could swap parmesan
Instructions
- Taking the green onions, slice the bottom white bulb and slice into quarters (lengthwise). Slice white onion in the same fashion.
- In stock pot, heat 2 tbsp butter and olive oil. Add onions and stir well to coat. Heat should be medium to low to slowly cook but not brown.
- Stir often to soften and caramelize onions.
- Slice the tops of green onions in 1-2 inch pieces. Add to stock pot along with minced garlic and another tbsp of butter. Stir well.
- When all becomes fragrant, add thyme, Worcestershire sauce, salt and pepper. Stir well and add a splash of stock to deglaze.
- When seasoning is absorbed, pour remaining stock into pan and cover with lid, allowing to simmer for about 30 minutes. Check often and add stock/water if needed to cover onions. Adjust seasonings to taste.
- Ladle soup into oven safe serving dishes. I place mine on a baking sheet to protect from spilling. Top with a generous portion of cheese to both and broil until golden.
- Remove and serve. Option to garnish with fresh parsley. Enjoy!Variation-place a slice of baguette style bread on top of the soup before adding cheese to broil. This adds a nice, crisp top layer!