Three Onion Soup

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• 4 medium leeks
• 1 teaspoon olive oil
• 1 small onion, thinly sliced
• 2 large shallots, thinly sliced
• 1 1/2 cups water
• 1 large yukon gold potato
• 1 cup nonfat chicken broth
• 1/2 cup gruyere cheese, grated
• 2 teaspoons balsamic vinegar

Recipe

• 1 chop enough and pale green parts of the leeks to measure 2 cups.
• 2 wash leek well in a bowl of cold water. drain in colander.
• 3 heat oil in 10" nonstick skillet over moderate heat until hot but not smoking, then cook chopped leeks, onion and shallots with salt and pepper to taste, stirring frequently, until edges are golden brown, about 15 minutes. add 1/2 c water and deglaze skillet, scraping up brown bits. transfer mixture to a saucepan.
• 4 peel potato and cut into 1/2" cubes. add potato and remaining water to onions. simmer covered, stirring occasionally, until potatoes are very tender.
• 5 puree 1 1/2 c soup in a blender (using caution) and stir into remaining soup. season with salt and pepper.
• 6 serve soup sprinkled with cheese and drizzled with vinegar.
• 7 note - soup may be made 1 day in advance and cooled completely before being chilled, covered. reheat, covered over low heat.