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.

Directions

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?,