Adapted from Eat Complete cookbook which is packed with great recipes.
French Onion and Leek Soup
Ingredients
- 2 tbsp olive oil
- 2 sweet yellow onions
- 2 leeks
- 1 box beef broth
- 1 can navy beans any beans will do
- 1 tsp thyme
- salt
- pepper
- 1 cup gruyere grated, any cheese will do
- bread hearty slices, any kind
- 1 tbsp apple cider vinegar any vinegar
Instructions
- Slice onions so as to get long, thin half moons, not chunks. Slice leeks so as to get circles.
- Heat olive oil in dutch oven or heavy casserole pan to medium high. Add leeks and onions and stir. Allow to cook until softened, about 10 minutes, stirring ocasionally.
- Reduce heat to medium and cook until carmelized, about 20 to 30 minutes. In my caphalone style pan I can't get them to brown, in an old cast iron pan they brown really well.
- Add broth, salt, pepper, thyme and beans.
- Add small splash of red wine vinegar, or apple cider vinegar. If I have red wine open then I'll add a splash of that also. Salt and pepper to taste. Turn up heat a bit and allow to reheat and then simmer for 5 minutes.
- Preheat broiler, shred cheese and pile on top of slices, broil until cheese melts and bread is toasted. Place toasted bread on top of soup.
Tried this recipe?Let us know how it was!