Spring Onion Soup Recipes

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SPRING ONION SOUP WITH GARLIC CROUTONS



Spring Onion Soup with Garlic Croutons image

Categories     Soup/Stew     Bitters     Garlic     Onion     White Wine     Spring     Gourmet

Yield Makes about 12 cups, serving 8

Number Of Ingredients 13

For the garlic croutons
1 loaf of Italian bread
4 garlic cloves, sliced
1/3 cup olive oil
For the soup
2 pounds large onions (preferably white), chopped fine
3 tablespoons unsalted butter
2 tablespoons vegetables oil
4 large garlic cloves, minced
3/4 cup dry vermouth or dry white wine
7 cups chicken broth
1 1/2 tablespoons Angostura bitters
3 cups finely chopped scallion (about 3 bunches)

Steps:

  • Make the garlic croutons:
  • Preheat the oven to 325°F. With a serrated knife remove the crust from the bread, discarding it, and cut the bread into 3/4-inch cubes. In a shallow baking pan arrange the bread cubes in one layer, bake them in the middle of the oven, stirring occasionally, for 10 to 15 minutes, or until they are golden, and transfer the croutons to a large bowl. In a skillet cook the garlic in the oil over moderately low heat, stirring, until it is golden and with a slotted spoon discard the garlic. Drizzle the oil over the croutons, tossing to coat them well, and sprinkle the croutons with salt to taste.
  • Make the soup:
  • In a kettle cook the onions in the butter and the oil over moderate heat, stirring occasionally, for 25 to 30 minutes, or until they are soft and pale golden, add the garlic, and cook the mixture for 3 minutes. Stir in the vermouth and boil the mixture until most of the liquid is evaporated. Add the broth, the bitters, and salt and pepper to taste and simmer the soup for 5 minutes. The soup may be made up to this point 2 days in advance, kept covered and chilled, and reheated. Stir in the scallion.
  • Serve the soup topped with the croutons.

SPRING ONION SOUP



Spring Onion Soup image

Spring onions look like scallions but have a larger, rounder bulb. If they are unavailable, use yellow onions.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 1h

Number Of Ingredients 6

2 tablespoons extra-virgin olive oil, plus more for drizzling
2 pounds spring onions (or yellow onions), trimmed and thinly sliced
2 1/2 teaspoons coarse salt
1 1/4 cups homemade or low-sodium store-bought chicken stock
2 cups water
8 pieces crisp flatbread, for serving

Steps:

  • Heat oil in a large pot over medium-high heat. Add onions, and cook, stirring occasionally, until translucent but not brown, about 15 minutes.
  • Stir in salt, stock, and water. Bring to a simmer, and cook for 15 minutes.
  • Remove from heat, and let cool for 20 minutes. Working in batches, puree in a blender, starting on low speed and gradually increasing to high, blending until soup is smooth.
  • Divide soup among 4 bowls, drizzle with oil, and serve with flatbread on the side.

SPRING ONION SOUP WITH GARLIC CROUTONS



Spring Onion Soup with Garlic Croutons image

A chicken broth base makes this a little lighter than French onion soup. Buttery homemade croutons are the crowning touch.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 4

Number Of Ingredients 10

3 tablespoons butter or margarine
1 cup 3/4-inch cubes day-old French bread (crusts removed)
1 teaspoon garlic powder
3 tablespoons butter or margarine
1 medium white onion, finely chopped (1/2 cup)
4 cups water
2 tablespoons chicken soup base (from 8-oz jar)
16 medium green onions, sliced (1 cup)
1/2 teaspoon pepper
4 tablespoons shredded Parmesan cheese

Steps:

  • Heat oven to 375°F. In 15x10x1-inch pan or cookie sheet with sides, melt 3 tablespoons butter in oven. Add bread cubes and garlic powder to butter; toss well to combine. Bake about 10 minutes, stirring occasionally, until bread cubes are crisp and brown.
  • Meanwhile, in 2-quart saucepan, melt 3 tablespoons butter over medium heat. Add white onion; cook over medium heat 5 to 7 minutes, stirring occasionally, until onion is translucent. Stir in water, soup base, green onions and pepper. Heat to boiling; reduce heat. Simmer uncovered 10 minutes. Stir before serving.
  • Top each serving with 1/4 cup croutons and 1 tablespoon cheese.

Nutrition Facts : Calories 240, Carbohydrate 10 g, Cholesterol 50 mg, Fat 3 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1560 mg, Sugar 3 g, TransFat 1 g

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