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Bluepointe's Six Onion Soup With Parmesan Crostini
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Cuisine: Soup
FROM THE MENU OF . . . BLUEPOINTE
3455 Peachtree Road, Atlanta
404-237-9070
Q: We had an enjoyable lunch at Bluepointe, with the best onion soup in the world. Do you think you could get the recipe for this creamy delight?
-- Nancy B. Cohen, Atlanta
A: Chef de cuisine Brendan Keenan developed this creamy soup as a special for Bluepointe's Quick Business Lunch. It's topped with a slice of French bread rubbed with garlic and topped with melted Parmesan cheese.
You will need a large pot to fit all the onions until they soften.
Hands on time: 40 minutes Total time: 1 hour and 15 minutes Serves: 4
Ingredients:
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4 tablespoons butter
2 yellow onions, sliced
3 leeks, white part only, sliced
4 shallots, sliced
6 green onions, white part only, sliced
6 garlic cloves, chopped
4 cups reduced-sodium chicken stock
1 cup heavy cream
Salt and white pepper
1 tablespoon chives, minced
1 teaspoon minced garlic
4 French bread slices
2 tablespoons grated Parmesan cheese
Instructions:
In a large stockpot over medium-low heat, melt butter. Add the onions, leeks, shallots, green onions and garlic and cook until softened, stirring occasionally. Add the chicken stock and cream and cook for 10 minutes. Season with salt and pepper. In a food processor or blender, puree the soup and strain through a fine-mesh sieve, pushing to extract as much puree as possible. Garnish with minced chives.
Meanwhile, preheat the oven to 350 degrees. Spread the minced garlic on the bread, top with Parmesan and bake until golden brown. Float on top of the soup.
Meanwhile, preheat the oven to 350 degrees. Spread the minced garlic on the bread, top with Parmesan and bake until golden brown. Float on top of the soup.
Notes:
Take your time cooking the onions, so they don't brown. You can raise the heat, if you are going to watch it vigilantly. Wash the leeks and green onions well before using.
Nutrition:
Per serving: 521 calories (percent of calories from fat, 60), 18 grams protein, 36 grams carbohydrates, 4 grams fiber, 35 grams fat (22 grams saturated), 115 milligrams cholesterol, 877 milligrams sodium.
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