I was watching Emeril Live on the Food Network the other night and the theme of that segment was Onions, so I thought it would make an excellent post topic for the CCR blog. There are so many varieties that fall within the onion culinary category I thought I would touch on a few of them before I share my recipe for Seven Onion Soup.
Besides the different colors and shapes of onions there are several varieties, but they all fall within the genus allium and species A. cepa of the scientific classification, or the Binomial name of Allium cepa
L. There are ten known varieties commonly available in the United States which include: Western Yellow, Northern Red, New York Bold, Western White, Peruvian Sweet, Empire Sweet, Mexico, Texas 1015, Imperial Valley Sweet, and Vidalia. For culinary classification purposes there are the commonly known yellow onions, white onions, red onions, and pearl onions which can be found at just about every fresh market or grocery. Then there are green onions, chives, and leeks. Shallots and garlic are also lumped into the onion category of culinary uses.
I love the aroma produced when sauteing onions in a little olive oil. It typically means that something good to eat is coming out of the kitchen soon. One of my favorite soups is French Onion Soup, it is right up there on my Top 10 List of Favorite Soups (soon to be published). But another of my favorite soups is Seven Onion Soup, which is a veloute based cream soup containing red onions, yellow onions, white onions, garlic, shallots, leeks, and green onions. Served with some crispy French bread this soup is great for any day.
Seven Onion Soup
Yield: approx 4 gallons
¼ cup Clarified butter
½ cup Garlic, minced
½ cup Shallots, minced
6 cups Yellow onions, julienne
6 cups White onions, julienne
6 cups Red onions, julienne
4 bunch Leeks, julienne
2 lbs. Blond roux
3 gal chicken stock, warm
1/4 cup Worcestershire Sauce
1 Bunch Thyme, fresh, chopped fine
2 quarts Heavy cream (Or 1 quart ½ and ½ and 1 quart heavy cream)
To taste Salt and white pepper
2 bunch Green onions or chives, chopped
- Sauté the garlic and shallots in clarified butter then add the yellow and red onions and the leeks and continue to cook until soft and translucent.
- Add the roux and stir to incorporate well into the onion mixture.
- Add the warm chicken stock and whip until roux is smoothed into the liquid.
- Bring to a boil, then reduce heat to a simmer and skim any scum from the top of the liquid.
- Add the Worcestershire Sauce and fresh chopped thyme and stir well.
- Stir in the heavy cream and then season to taste with the salt and white pepper.
- Garnish with the green onions or chives.