Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Spring Onion Soup 3.4 (45) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Rate Print Share Prep Time: 10 mins Total Time: 1 hr Servings: 4 Spring onions look like scallions but have a larger, rounder bulb. If they are unavailable, use yellow onions. Ingredients 2 tablespoons extra-virgin olive oil, plus more for drizzling 2 pounds spring onions (or yellow onions), trimmed and thinly sliced 2 ½ teaspoons coarse salt 1 ¼ cups homemade or low-sodium store-bought chicken stock 2 cups water 8 pieces crisp flatbread, for serving Directions Heat oil in a large pot over medium-high heat. Add onions, and cook, stirring occasionally, until translucent but not brown, about 15 minutes. Stir in salt, stock, and water. Bring to a simmer, and cook for 15 minutes. Remove from heat, and let cool for 20 minutes. Working in batches, puree in a blender, starting on low speed and gradually increasing to high, blending until soup is smooth. Divide soup among 4 bowls, drizzle with oil, and serve with flatbread on the side. Originally appeared: Martha Stewart Living, March 2009 Rate It Print