Many Onion Soup
serves 8

  • 56 oz (2 containers) Stock Options Roasted Chicken Stock
  • 4 tbsp olive oil
  • 1 medium red onion, diced
  • 1 large yellow onion, diced
  • 2 leeks (white only, wash and julienne)
  • 5 shallots, diced
  • 8 scallions, coarsely chopped
  • 1 cup dry red wine
  • 4 tbsp dijon mustard
  • 4 tbsp Worcestershire
  • 1 tbsp fresh thyme, minced (or 1/2 tbsp dry)
  • salt and pepper

Heat oil in large saucepan over medium heat; add onions, leeks, and shallots and sauté until lightly browned, about 10 minutes. Add scallions, dijon, wine and Worcestershire. Stir and reduce heat to simmer for another 10 minutes. Add thyme, Stock Options Roasted Chicken Stock and season with salt and pepper. Continue to cook for another 30 minutes on medium-low heat. Taste and adjust seasoning if necessary.


Roasted Chicken Stock
 
product photo caption

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