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Ingredientes
- 1/2 c. Extra virgin olive oil
- 1/2 c. Flour
- 2 c. Julienned yellow onion
- 2 c. Julienned white onions
- 2 c. Julienned red onions
- 8 x Pearl onions peeled
- 1 lb Andouille sausage cut 1" pcs
- 2 Tbsp. Chopped shallots
- 2 Tbsp. Chopped garlic
- 1 x Leek, white part only julienned
- 3 x Bay leaves
- 1 Tbsp. Minced fresh thyme Salt to taste Freshly-grnd black pepper to taste
- 1 pch Cayenne pepper
- 2 1/2 quart Chicken stock
- 1 c. Grated Parmigiano-Reggiano cheese
- 1/2 c. Minced green onions
- 2 c. Cubed French bread fried in extra virgin olive oil till golden
- 1/4 c. Grated Parmigiano-Reggiano cheese
- 1 Tbsp. Finely-minced parsley
Direcciones
- In a large saucepan, combine the extra virgin olive oil and flour. Stirring constantly cook for about 10 min for a blond roux. Stir in the onions and cook for about 10 min or possibly till the onions are golden brown. Add in the andouille, shallots, garlic, leeks, bay leaves, and thyme. Season with salt, pepper, and cayenne. Stir in the broth and bring the liquid up to a boil and reduce to a simmer. Simmer the soup for about 1 hour. Skim the soup occasionally to remove any fat which rises to the top. Remove the bay leaves. Stir in the grated cheese and green onions. Ladle the soup in a shallow bowl. Garnish the soup with the croutons, cheese, and parsley.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 669g | |
| Recipe makes 8 servings | |
| Calories 629 | |
| Calories from Fat 295 | 47% |
| Total Fat 32.98g | 41% |
| Saturated Fat 8.73g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 43mg | 14% |
| Sodium 1280mg | 53% |
| Potassium 817mg | 23% |
| Total Carbs 62.79g | 17% |
| Dietary Fiber 6.5g | 22% |
| Sugars 11.64g | 8% |
| Protein 21.45g | 34% |
