Making of Healthy Spring Onion Butter Soup Recipe
Ingredients
2 cup(s) green onions, chopped
2 tablespoon(s) unsalted butter
1 tablespoon(s) olive oil
1 (about 1 cup) medium onion, chopped
2 tablespoon(s) sherry
3 can(s) (14 1/2-ounce) low-sodium beef broth
1 tablespoon(s) lemon juice
1/4 teaspoon(s) salt
1/4 teaspoon(s) pepper
5 slice(s) French bread, 1/4-inch-thick
1 clove(s) garlic, peeled and halved
5 slice(s) Gruyère cheese, 1/4-inch-thick
Method
Blanch the Green Onions: Fill a large bowl with water and ice and set aside. Bring a large pot of salted water to a boil, add green onions, and blanch for 1 minute. Transfer onions to the prepared ice bath to cool. Drain and set aside.
Make the soup: Preheat oven to 450 degrees F. Heat 1 tablespoon butter and olive oil in large saucepan over medium heat. Add the onion and cook until golden -- about 8 minutes.
Add the sherry and cook for 2 minutes, add the beef broth, bring to a simmer, and cook for 20 minutes. Stir in the lemon juice, salt, pepper, and remaining butter.
Rub bread slices with the garlic, place on a baking sheet, and toast in oven for 2 minutes. Top each toast with 1 slice of cheese and bake until cheese melts and the tops are golden -- about 4 more minutes.
Add the green onions to the warm soup, divide equally among bowls, and top with cheese toast. Serve immediately.
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| healthy Spring Onion butter soup recipe/lallyrecipes |
2 tablespoon(s) unsalted butter
1 tablespoon(s) olive oil
1 (about 1 cup) medium onion, chopped
2 tablespoon(s) sherry
3 can(s) (14 1/2-ounce) low-sodium beef broth
1 tablespoon(s) lemon juice
1/4 teaspoon(s) salt
1/4 teaspoon(s) pepper
5 slice(s) French bread, 1/4-inch-thick
1 clove(s) garlic, peeled and halved
5 slice(s) Gruyère cheese, 1/4-inch-thick
Method
Blanch the Green Onions: Fill a large bowl with water and ice and set aside. Bring a large pot of salted water to a boil, add green onions, and blanch for 1 minute. Transfer onions to the prepared ice bath to cool. Drain and set aside.
Make the soup: Preheat oven to 450 degrees F. Heat 1 tablespoon butter and olive oil in large saucepan over medium heat. Add the onion and cook until golden -- about 8 minutes.
Add the sherry and cook for 2 minutes, add the beef broth, bring to a simmer, and cook for 20 minutes. Stir in the lemon juice, salt, pepper, and remaining butter.
Rub bread slices with the garlic, place on a baking sheet, and toast in oven for 2 minutes. Top each toast with 1 slice of cheese and bake until cheese melts and the tops are golden -- about 4 more minutes.
Add the green onions to the warm soup, divide equally among bowls, and top with cheese toast. Serve immediately.
