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onion and leek soup with Parmesan
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Onion and Leek Soup with Parmesan

A bread free alternative to French Onion Soup made with beef broth and Parmesan cheese
Prep Time10 minutes
Cook Time2 hours
Course: Appetizer, Soup
Cuisine: Canadian/American
Keyword: leek and onion soup, no carb french onion soup, onion and leek soup, onion and leek soup with parmesan
Servings: 4
Calories: 136kcal

Ingredients

  • 1 large yellow onion
  • 2 large leeks
  • 2 Tbsp butter
  • 3-4 Tbsp water
  • 6 cups beef broth recommend sodium reduced or homemade
  • 2 tsp Worcestershire sauce
  • 1-2 bay leaves use 2 if small leaves
  • salt and pepper to taste
  • ½ cup freshly grated real Parmesan cheese not dried cheese in cardboard can

Instructions

  • Slice onion top off then slice in half from top to bottom. Lay flat side down and slice into thin half circles.
  • Remove outer layer of leeks. Slice lengthwise in half and fan under cool water to remove any sand. Lay flat side down and slice into thin half circles.
  • Add to pot with butter and gently sauté over medium-low heat until onions and leeks are soft, about 5-10 minutes.
  • Turn heat to lowest possible setting and place lid securely on pot. Allow to simmer for 90 minutes, checking every 20-30 minutes and stirring.
  • Remove lid, increase heat to medium and sauté until liquid has evaporated and onion mixture is starting to brown. Add a spoonful of water and stir to incorporate brown from pan into onions and leeks. Cook until water has evaporated. Repeat 3-4 times until mixture is a very dark deep colour without burning.
  • Add beef broth, Worcestershire and bay leaf. Simmer for 15 minutes, then taste. Season with salt and pepper. Amount will vary based on the sodium content in the broth. Continue to simmer about 15 more minutes.
  • Remove from heat and stir in Parmesan cheese.
  • Serve hot with extra Parmesan on top if desired.

Nutrition

Calories: 136kcal