Recipes and Cooking Three Onion Alphabet Soup Be the first to rate & review! Sweet spring onions, leeks, and Vidalias pair beautifully with lemon and basil in this clear broth alphabet soup. It would be perfect for a weeknight warm-up. By Hali Bey Ramdene Hali Bey Ramdene Instagram Website Hali Bey Ramdene has devoted her career to focusing on food and wellness. She graduated from University at Albany, SUNY where she obtained her Bachelor's Degree in Art History and Biology. Hali decided to continue her education and expand her knowledge in science where she graduated with a Master of Liberal Arts degree in Gastronomy from Boston University in 2012.As Hali continues to expand her career journey, with over 12 years of experience, she recently started her own company StudioHaliBey where she has focused her expertise on food and wellness, contributing to Bon Appétit, how2heros, Apartment Therapy Media, Clean Plates Omnimedia, Food52, and Better Homes & Gardens.Hali attended the University at Albany, SUNY in Albany, New York where she obtained her Bachelor's degree in Art History and Biology. After graduating from the University at Albany, SUNY she furthered her education at Boston University and got her Master of Liberal Arts Degree in Gastronomy. Learn about BHG's Editorial Process Updated on April 12, 2022 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Total Time: 45 mins Servings: 8 Jump to Nutrition Facts Ingredients ¼ cup butter 1 tablespoon olive oil 1 medium Vidalia onion, thinly sliced (1 cup) 1 large leek, white part thinly sliced (1/2 cup) 1 bunch green onions, thinly sliced (1/2 cup) 2 cup fresh or frozen shelled peas 4 cup reduced-sodium chicken broth 4 cup water 1 cup small dried pasta (alphabet-shaped or acini di pepe) 1 teaspoon kosher salt 1 lemon, juiced (3 tablespoons) 1 cup torn basil leaves 8 slices sourdough bread 3 ounce fontina cheese, shredded Lemon Sour Cream Topper* Directions Preheat broiler. In a 4-quart Dutch oven heat butter and olive oil over medium-low heat until butter is melted. Add Vidalia onion slices; stir until coated. Cover; cook 15 minutes until translucent and soft, stirring occasionally. Stir in leek and green onions. Cook, covered, 10 minutes more or until leeks are softened. Stir in peas. Add chicken broth, water, pasta, and salt. Bring to boiling. Reduce heat. Simmer, uncovered 5 minutes. Stir in lemon juice and basil leaves. Top slices of sourdough bread with fontina cheese. Arrange on a baking sheet. Broil 3 to 4 inches from the heat for 1 to 2 minutes or until cheese is melted. Top soup with bread slices. Serve with Lemon Sour Cream Topper. *Lemon Sour Cream Topper In a small bowl stir together 1/2 cup sour cream, 1/4 cup mayonnaise, 1/4 cup chives, 1/2 tsp. shredded lemon peel, 1 Tbsp. juice, and a dash of garlic powder. Season to taste with salt and pepper. Rate it Print Nutrition Facts (per serving) 352 Calories 19g Fat 34g Carbs 11g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 352 % Daily Value * Total Fat 19g 24% Saturated Fat 8g 40% Cholesterol 37mg 12% Sodium 715mg 31% Total Carbohydrate 34g 12% Total Sugars 6g Protein 11g Vitamin C 23.3mg 117% Calcium 134mg 10% Iron 2.6mg 14% Potassium 322mg 7% Folate, total 120.7mcg Vitamin B-12 0.3mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.