"Almost All Allium" Soup

1. 1

   Melt 3 Tblsp. of the butter in a medium pan over medium heat. Saute yellow onion and garlic for 8-10 minutes, or until translucent and soft. Stir occasionally.

2. 2

   Add the onions to the beef broth in a large soup pot. Set aside.

3. 3

   Melt the other 3 Tblsp. of butter in same pan and saute the shallots and leeks for 5-7 minutes, or until soft and tender. Add to soup pot.

4. 4

   Season soup with freshly ground black pepper and salt to taste. Heat through gently over low heat.

5. 5

   If desired, Top individual bowls with toasted bread or a cracker and top with sliced or shredded cheese (Swiss is my favorite). Place bowls under broiler for a minute or two until the cheese is melted and starting to brown. Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.