Recipe - Four Onion Soup

One fourth cup Butter or margarine
3 cup Thinly cut or sliced up leeks (white
part only)
6 md Onions; halved and thinly
cut or sliced up , (4 One half cups)
2 tablespoon Minced garlic (12 cloves)
1 tablespoon Sugar
6 cup Chicken broth
1 teaspoon Dried thyme; crushed
One fourth teaspoon Pepper
2 tablespoon All purpose flour
2 Slightly beaten egg yolks
One fourth cup Marsala wine or sweet
sherry, optional
1 cup Half and half or light cream
Baguette style french bread
slices, toasted
Fresh chives; optional
Fresh thyme; optional

In a large pot melt butter. Stir in leeks, onions, garlic and sugar. Cook,
covered, over medium low heat about 10 mins or til tender, stirring
occasionally. Remove Three fourths cup onion mixture; set aside. Add 5 One half cups of
the chicken broth, thyme and pepper to remaining mixture in pot. Bring to
boiling; reduce heat. Simmer, covered, over low heat for
20 mins. Remove from heat; cool slightly. Transfer 1/3 of the
mixture to a blender container or food processor bowl. Cover and blend or
process mixture til smooth. Repeat with remaining mixture. Return all to
pot. In a small bowl stir together the remaining One half cup chicken broth and
flour til smooth. Stir in egg yolks. Gradually add 1 cup of the hot soup to
egg mixture; stir mixture into remaining soup. Cook and stir over medium
high heat til thickened and bubbly. Add Marsala or sherry, if desired, and
reserved onionleek mixture. Cook and stir for 1 min more, reduce heat.
Stir in half and half or cream*. cook and stir til heated thru; do not
boil. To serve, ladle into a large soup tureen or individual bowls. Top
each with a toasted baguette slice. Sprinkle with chives and thyme, if
desired. Make 10 cups.

*Make Ahead Directions: Cover and refrigerate soup at this point for up to
24 hours. At serving time, heat thru, do not boil.

Recipe by: Better Homes & Gardens

Posted to KitMailbox Digest by gigimfg@ix.netcom.com on Nov 20, 1997