The onion and its numerous relatives all belong to the “Lily” family. Made famous by The Four Seasons Restaurant in New York many years ago, Five Lily Soup brought the humble onion into the forefront of fine dining. Unlike French Onion Soup, made with a rich beef stock and caramelized onions, simmered for hours, Five Lily Soup is light and super fast to make; our version is low in calories, too, replacing the traditional Gruyere cheese with Parmesan. To make the soup vegan, you could use soy cheese, or leave the cheese out completely. Onions have many health benefits – they are very low in calories and fats, but rich in soluble dietary fiber, and are an excellent source of vitamin C, vitamin B6, folate, calcium, iron, potassium, magnesium, and phosphorus.
Five Lily Soup
3-large white onions, sliced
6-garlic cloves, sliced
2-leeks, sliced, white part only
6-purple scallions, finely sliced, purple part only
1-cup snipped chives
1-cup chopped parsley
Salt and pepper
Parmesan cheese, grated
In a large saucepan, saute first four ingredients in olive oil until onions are transparent. Add enough vegetable broth to cover the onions, and simmer for 15 minutes until vegetables are very soft. Stir in chives and half the parsley. Toast the baguette slices in the oven, then top with cheese and continue to toast until cheese just begins to melt. Ladle the soup into bowls and place the bread and cheese on top, sprinkle with the rest of the parsley and serve.