March 6, 2011

Spring Onion Soup

Bob is feeling under the weather and I thought this soup would help.  It a modification of a traditional French Onion Soup.  I don't eat beef, so I used vegetable broth.  For this soup be both prefer leaving the Gruyère cheese in the 'frig, and just use oven toasted bread.

Spring Onion Soup

·         2 cup(s) green onions, chopped
·         2 tablespoon(s) unsalted butter
·         1 tablespoon(s) olive oil
·         1  (about 1 cup) medium onion, chopped
·         3 can(s) (14 1/2-ounce) vegetable broth
·         1 tablespoon(s) lemon juice
·         1/4 teaspoon(s) salt
·         1/4 teaspoon(s) pepper
·         5 slice(s) French bread, 1/4-inch-thick
     (5 slices of Gruyère cheese, in case you want to use it.)
·         1 clove(s) garlic, peeled and halved/ or use mince garlic in oil.

1.    Blanch the Green Onions: Fill a large bowl with water and ice and set aside. Bring a large pot of salted water to a boil, add green onions, and blanch for 1 minute. Transfer onions to the prepared ice bath to cool. Drain and set aside.
2.    Make the soup: Preheat oven to 450 degrees F. Heat 1 tablespoon butter and olive oil in large saucepan over medium heat. Add the onion and cook until golden -- about 8 minutes.
3.    Add the broth, bring to a simmer, and cook for 20 minutes. Stir in the lemon juice, salt, pepper, and remaining butter.
4.    Rub bread slices with the garlic, or use about 1 t. of minced garlic per slice, place on a baking sheet, and toast in oven for 4-6 minutes.  (If using the cheese, place on toast after 2 minutes, bake 4 minutes, more.)  Watch carefully so the toast doesn't burn.  Add the green onions to the warm soup, divide equally among bowls, and top with toast. Serve immediately.

I don't know it if the soup helped Bob feel better, but it sure was good.
What's cookin' at your house?,


  1. we love French Onion Soup so now we will try your soup. Yummm

  2. Hello Jan I just discover your kitchen blog. I am a new follower. I think I can make this onion soup I have plenty of them. Happy Mother's day

    At my Tabletop


Hope you like the recipe, and thank you for commenting.