Recipe: Very Onion Soup (using onion, green onion, leeks and shallots, 1980's)

VERY ONION SOUP

"This is my own recipe that was published (under my wife's name, !#$!!&*!) in the December 1986 issue of Bon Appetit Magazine."

1/4 cup (1/2 stick) butter
3 large onions, sliced
3 leeks (white and green parts), sliced thinly
1 bunch of green onions (white part and some green ) sliced
1/4 cup chopped shallots
2 tsp. minced fresh ginger
2 garlic cloves, crushed
Pinch of cayenne pepper
1 tbsp. flour
7 cup beef broth
1 cup dry white wine
3 tbsp. brandy
3 tsp. fresh lemon juice
1 tsp. salt
Freshly ground pepper, to taste
Snipped fresh chives (for garnish)

Melt butter in a heavy large skillet over medium high heat. Add onions, leeks, green onions, shallots, ginger and garlic and saute until tender, about 20 minutes.

Add cayenne and flour and stir until mixture is brown. Transfer to large pot, add broth and wine and simmer for 20 minutes.

Blend in brandy, juice, salt and pepper. Simmer 15 minutes.

Ladle into bowls and sprinkle with chives. Serve hot.

Makes 10 servings
Source: Poppa Rock's Family Cookbook by Peter Rock