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Prep Time: 12 Minutes Cook Time: 30 Minutes |
Ready In: 42 Minutes Servings: 8 |
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This recipe was originally given to me by a French housewife on the Island of Crete in Greece many years ago. Over the years I have adapted/perfected it to fit my guests and my tastes. It is a hearty soup and can be used as a first course or a complete dinner on a cool fall or winter night. Ingredients:
3 large onions, thinly sliced |
6 green onions, thinly sliced |
3 leeks, white part only,thinly sliced |
6 cloves garlic, chopped |
8 cups beef broth or 8 cups chicken broth (or a combination) |
8 slices french bread |
6 ounces swiss cheese, grated divided |
4 tablespoons olive oil |
2 tablespoons flour |
1/2 teaspoon ground nutmeg |
1 cup red wine (optional) |
Directions:
1. Add oil to dutch oven and heat.
2. Add onion, green onions and leeks and saute until translucent.
3. Mix in flour to make a roux and saute until mixture just starts to turn golden.
4. Add broth, wine (if used) and nutmeg.
5. At this point taste the broth for flavor and seasoning. If the broth used does not meet your expectations, add a chicken or beef bullion cube or 1/2 teaspoon of chicken or beef base.
6. Taste the broth again and make adjustments until you are satisfied with the intensity of flavor and the seasoning.
7. Stir and simmer on low heat for 25 minutes
8. Spoon into bowls that can be placed under the broiler, top with french bread and cheese.
9. Place bowls in the broiler and broil until cheese melts and is bubbly.
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