French Onion and Leek Soup w Gruyere and Sourdough

(serves 6-8)

Every Fall when the season starts to change and we start to feel that welcomed chill in the air, as soon as the first leaves start falling, it’s time to make some kind of hot soup in the kitchen. Here is one of our favorites. This is my take on an old stand by. I make this for our friends in the Hillbilly Supper Club in a vegetarian version. Kellie Pickler and my wife Andi Zack-Johnson have proclaimed it as a favorite. I hope you enjoy this recipe too.

What you’ll need:

1/2 Stick Butter

3 lbs white onions (sliced thin)

1 lb sweet onion (sliced thin)

2 shallots (sliced thin)

2 cups sliced leeks

5 cloves fresh garlic (chopped)

1 tsp sugar

Fresh cracked black pepper

Sea salt

1 tspn Herbs de Provence

Fresh thyme (small bundle tied with kitchen twine)

1 bay leaf

1/2 cup of all purpose flour

1 tbsp worcestershire sauce

2/3 cup cream sherry

1/2 cup red wine

32oz beef stock and 32oz chicken stock (or 64 oz vegetable stock for vegetarian)

2 tbsp Olive Oil

Gruyere cheese (swiss or provolone is ok if other is unavailable)

Fresh sourdough bread

 

First…

Melt butter in a large pot over medium to medium high heat…

Add garlic, shallots and leeks and stir for 1 minute…

Then add sugar, salt and pepper and Herbs de Provence and stir…

Stir frequently and continue to cook for about ten minutes or until onions are between sautéed and caramelized then add flour and stir.

Next …

Add bay leaf and bundle of thyme as well as worcestershire, sherry, red wine and stir…

 

Then…

Add stock and stir until well blended.

Bring to a quick boil then reduce to low and cover. Simmer for about two hours, stirring occasionally. Add salt and pepper a little at a time until you have the taste where you like it.

Next:

Preheat oven to 350 degrees.

Slice sourdough, drizzle with olive oil and sprinkle with salt. Bake on a cookie sheet for 15 minutes or until toasted.

Last:

With a ladle, transfer soup into oven proof single serving bowls then place a slice of toasted bread on top of each bowl. Sprinkle with gruyere cheese and return bowls to oven on a cookie sheet.

Bake until cheese is melted and bubbly.

Remove from oven and allow to  cool for five minutes then serve.

Pairs well with any white or red wine as we’ll as a hearty beer like an amber ale or an IPA. 

© Ken Johnson Hillbilly Supper Club 2017