Creamy deliciousness without the cream. Five Onion Soup with Garlic Croutons is a wonderful first course, or add a sandwich or salad and call it lunch.
1large leekwhite and pale part only, chopped (about 1 ½ cups)
1yellow onionchopped (same amount as leeks)
1red onionchopped (same about as first onion, or double first onion or use a sweet onion)
3green onionschopped
2shallotschopped (about ½ cup)
2stalks celerychopped
1clovegarlicminced
½cupdry sherryif you don't have, omit this or use a dry white wine
112 - ounce russet potato, peeled and diced
6cupschicken broth(preferably homemade, or low-sodium) or if you want to make this vegetarian, use veggie stock
Chopped chives(optional)
1 ½cupscubed breadwhatever you want to use, but I find a denser French or Italian sliced bread to be better than Wonder bread
1 - 2tablespoonunsalted butter
1clovegarlicminced
Salt & pepperto taste
Instructions
Melt the butter in a heavy large Dutch oven over medium-low heat. Add the leek, onion, red onion, green onion, shallot, celery, and garlic. Saute until translucent; about 8 minutes. Add the Sherry; simmer until the liquid evaporates. Add the potato and broth; simmer until the potato is very tender, about 20 minutes.
Puree the soup in a blender (be very careful when pureeing hot liquids, hold the top on with a folded towel and do not overfill the containers; puree in batches). Season with salt and pepper.
Meanwhile, heat the oven to 350°F. Melt the butter in a large sauté pan; add the garlic and bread cubes, sauté for a few minutes. Transfer the pan to the oven and bake until crispy, about 10 minutes.
Bring the soup to a simmer, thinning with additional stock, if desired. Ladle into deep bowls; lay the croutons on top and sprinkle with chives, if desired.