Seven Onion Soup
Brooke Spillane
ingredients
- 2 tablespoon extra-virgin olive oil
- 2 red onions, coarsely chopped
- 2 white onions, coarsely chopped
- 2 yellow onions, coarsely chopped
- 12 fresh pearl onions, or 10 oz. frozen
- 3 shallots, coarsely chopped
- 2 leeks, washed and cut into 1/4" rounds
- 4 med. bunches chives, coarsely chopped
- 1/4 cup Marsala wine
- 6 cups homemade or low-sodium canned beef stock, skimmed of fat
- 2 tablespoons coarsely chopped dried porcini mushrooms
- 1 tablespoon fresh thyme leaves, plus 4 sprigs of thyme
directions
- 1
1. In a large stockpot, over med. Heat, combine the olive oil, red, white, yellow and pearl onions, and shallots; saute until golden brown and soft, 15 to 20 minutes. Add the leeks and chives; cook until onions turn deep golden brown, about 5 minutes. Add the wine and cook two minutes more, stirring, or until the mixture begins to bubble.
- 2
2. Add 2 cups of beef stock, and allow the liquid to reduce by one-fourth, about 15 minutes. Add 2 more cups beef stock, and let reduce again, by one-fourth, about 15 minutes. Add the remaining 2 cups stock, mushrooms, and thyme leaves; reduce by one-fourth. The soup will be mahogany brown color. To serve ladle into deep soup bowls.
Source: TasteBook
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