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Five-onion soup

Servings:
Makes 14 cups Servings
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Ingredients

  • 2 tablespoon olive oil
  • 1 cup chopped slab bacon
  • 16 cup garlic cloves, thinly sliced
  • 1 cup whole chicken, about 2 1/2 pounds, cut up
  • 1 cup ham bone
  • 5 cup white onions, peeled and thinly sliced
  • 8 cup shallots
  • 4 cup leeks, well washed and thinly sliced
  • 8 cup - 9 red onions, peeled and thinly sliced
  • 3 tablespoon fresh rosemary leaves or 1 tablespoon dried
  • 3 tablespoon bay leaves
  • 10 cup homemade chicken stock (page 00) or low sodium canned
  • 1 tablespoon chopped fresh rosemary leaves

Preparation

Baking Directions:

Place a large stockpot over a medium-high heat, and when it is hot, add the oil.

Add the bacon and cook until the fat begins to render, about 3 minutes.

Add the garlic and cook until it is lightly toasted, about 2 to 3 minutes.

Add the chicken and the ham bone and stir well.

Cook until the chicken just begins to brown, about 5 minutes.

Add the white onions, leeks, red onions and shallots, a few at a time, stirring well after each addition.

Reduce the heat to medium low, add the rosemary sprigs and bay leaves and cook until the onions are well browned and soft, about 20 to 25 minutes.

Increase the heat to medium, add the chicken stock and cook for 1/2 hour.

Discard the chicken pieces and the ham bone.

Add the chopped rosemary and cook until the soup has reduced by about 1/3, or about 20 minutes.

Serve immediately or refrigerate for up to 3 days.