3 tablespoons olive oil
4 cups diced yellow onions
1/4 cup sliced shallots
1 tablespoon chopped garlic
1 cup dry white wine
1 bay leaf
6 cups mushroom stock or rich chicken stock; fat removed
2 teaspoons minced fresh thyme or 1 teaspoon dried
2 teaspoons minced fresh oregano or 1/2 cup minced celery
1 cup leeks; both white and tender green parts
2 tablespoons dry sherry
2 tablespoons minced chives
In a medium saucepan, heat the olive oil. Add the onions, shallots and garlic and saute until they just begin to color. Transfer half of the onion mixture to a blender or food processor. Puree and return to the pan. Add the wine, bay leaf and stock and simmer for 10 minutes.
Season with salt and pepper. (The soup base may be prepared in advance to this point and stored refrigerated for up to 3 days or frozen indefinitely and reheated before finishing.) Just before serving, add the thyme, oregano, celery, leeks and sherry to the hot soup base.
Bring to a simmer and simmer for 2 minutes. Do not overcook, the vegetables should retain their crunchy texture. Remove the bay leaf, stir in the chives and garnish with a sprinkling of the gremolata.
Yield: 8 serving