ONION SOUP (EMERIL)

      Title: ONION SOUP (EMERIL)
  Categories: New, Text, Import
       Yield: 4 Servings
  
  
       1/2    stick butter
         1 c  diced bacon
         1 c  sliced yellow onions
         1 c  sliced red onions
         1 c  sliced white onions
         1 c  sliced shallots
         1 c  sliced leek whites
         1 c  sliced scallions -- (white
   :          parts only)
       3/4 c  flour
         6 c  light chicken stock
         1 c  cream
   :          Salt and pepper
         3 ts snipped chives, -- for
   :          garnish
   
   Heat butter in a large saucepan, add bacon and cook until fat renders
   and bacon is crispy. Remove bacon with a slotted spoon, drain on
   paper towels and set aside for garnish. To bacon fat add yellow, red,
   and white onions and shallots. Cook until they begin to wilt. Add
   leeks and scallions and cook for 3 minutes. Dust flour over, and stir
   and cook until flour turns golden. Add stock, bring to a boil and
   reduce heat. Simmer for 30 minutes. Add cream and season to taste
   with salt and pepper. Pour about one-third of soup and solids into a
   blender or food processor and puree, or pulse with an immersion
   blender. Reheat and serve garnished with bacon and chives. Garnish
   with a spoonful of onion marmalade, if desired.
   
   Yield: 4 servings
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