Extreme Budget, Day Thirteen - Soupreme Monday 7 Onion Soup

Extreme Budget, Day Thirteen - Soupreme Monday 7 Onion Soup

div class="separator" style="clear: both; text-align: center;"a href="http://4.bp.blogspot.com/-2at-Sz7HmKs/ULYscjY2-9I/AAAAAAAAKwM/sljcedcL8ho/s1600/OnionSoup.jpg" style="margin-left: 1em; margin-right: 1em;"img border="0" src="http://4.bp.blogspot.com/-2at-Sz7HmKs/ULYscjY2-9I/AAAAAAAAKwM/sljcedcL8ho/s1600/OnionSoup.jpg" //a/divbr /I make this soup once a month in the colder months. bThe Nudge/b just adores it. I'm not quite sure why and if you ask him he says the same thing...."I don't know why, I just do".br /It is a simple soup to make, no one need have any special knife skills. A basic chop and drop soup.br /Everything gets pureed in the end. Since onions are usually a good bargain, I am sure the tally will be a small one. The beauty of this dish is, any leftover bits of onions will not go to waste, I use onions in just about everything.br /I like a fortified wine with slow cooked onions, so I added a tablespoon of Madeira just to kick it up a notch.br /br /As many times as I make this soup I am always surprised at how easily I forget how good it really is for such simple ingredients.  br /br /uSeven Onion Soup/ubr /serves 4br /h2 class="kv-ingred"/h2ul class="kv-ingred-list1"li class="ingredient"2 tablespoons unsalted butter /lili class="ingredient"2 slices bacon, chopped /lili class="ingredient"3/4 cup sliced yellow onions /lili class="ingredient"3/4 cup sliced red onions /lili class="ingredient"3/4 cup sliced white onions /lili class="ingredient"1/2 cup sliced shallots /lili class="ingredient"1 tablespoon Madeira or Marsala wine /lili class="ingredient"1/2 teaspoon salt /lili class="ingredient"1/2 teaspoon freshly ground black pepper /lili class="ingredient"1 bay leaf /lili class="ingredient"1/2 teaspoon dried thyme /lili class="ingredient"1/2 cup sliced leeks, bottoms only, well rinsed in several changes of water /lili class="ingredient"1/2 cup sliced scallions (white parts only) /lili class="ingredient"2 tablespoons flour /lili class="ingredient"1 quart chicken stock /lili class="ingredient"1/2 cup cream /lili class="ingredient"Salt and pepper /lili class="ingredient"2 teaspoons snipped chives, for garnish /lili class="ingredient"Shaved Parmesan, for garnish/li/ulbr /In a large skillet, melt the butter over medium-high heat. Add the bacon and cook until the fat is rendered and the bacon is crisp, about 7 minutes. Remove the bacon with a slotted spoon, drain on paper towels, and set aside for garnish. br /div class="instructions"To the fat remaining in the pan, add the yellow, red, and white onions, shallots, salt, pepper, bay leaf, and thyme and cook, stirring, until very soft and starting to caramelize, 8 to 10 minutes. Add the leeks and scallions and cook until soft, 3 to 4 minutes. Dust flour over, and stir and cook until flour turns light golden. Add the stock and bring to a boil. Reduce the heat and simmer uncovered for 45 minutes, stirring occasionally. Add the cream, stir well to incorporate, and cook for 15 minutes. br /Remove the bay leaf and pulse soup with an immersion blender. Return to the pot, stir to combine, and heat gently. br /Divide the soup into bowls and garnish each serving with bacon, chives, and a little shaved Parmesan. Serve slices of the Parmesan-Garlic bread on the side and serve immediately.br /br /Total for this meal: $3.44 br /Running total for 13 days: $40.78 /divbr /a href="http://pinterest.com/wishuponadish/"img alt="Follow Me on Pinterest" height="28" src="http://passets-cdn.pinterest.com/images/about/buttons/pinterest-button.png" width="80" //a


  • 2 tablespoons unsalted butter
  • 2 slices bacon, chopped
  • 3/4 cup sliced yellow onions
  • 3/4 cup sliced red onions
  • 3/4 cup sliced white onions
  • 1/2 cup sliced shallots 
  • 1 tablespoon Madeira or Marsala wine
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 bay leaf
  • 1/2 teaspoon dried thyme
  • 1/2 cup sliced leeks, bottoms only, well rinsed in several changes of water
  • 1/2 cup sliced scallions (white parts only)
  • 2 tablespoons flour
  • 1 quart chicken stock
  • 1/2 cup cream
  • Salt and pepper
  • 2 teaspoons snipped chives, for garnish
  • Shaved Parmesan, for garnish


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