Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Spring Onion Soup 3.4 (45) 3 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 16, 2017 Rate PRINT Share Close 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