🫙 From the Spice Rack
Milange Of The Lily Family and Andouille Sausage Soup
1/2 cup olive oil 1/2 cup flour 2 cups julienned yellow onion 2 cups julienned white onions 2 cups julienned red onions 8 pearl onions, -- peeled 1 pound Andouille sausage, -- cut ...
maineasy
Ingredients8 items
Ingredients
- 1/2cupolive oil
- 1/2cupflour
- 2cupjulienned yellow onion
- 2cupjulienned white onions
- 2cupjulienned red onions
- 8pearl onions, -- peeled
- 1poundandouille sausage, -- cut into 1-inch pieces
- 2tablespoonminced shallots
Directions
- 1
1/2 cup olive oil 1/2 cup flour 2 cups julienned yellow onion 2 cups julienned white onions 2 cups julienned red onions 8 pearl onions, -- p
- 2
Stirring constantly cook for about 10 minutes for a blond roux
- 3
Stir in the onions and cook for about 10 minutes or until the onions are golden
- 4
Add the andouille, shallots, garlic, leeks, bay leaves, and thyme
- 5
Season with salt, pepper, and cayenne
- 6
Stir in the broth and bring the liquid up to a boil and reduce to a simmer
- 7
Simmer the soup for about 1 hour
- 8
Skim the soup occasionally to remove any fat that rises to the top