Friday, June 17, 2011

RePa* Onion Soup


I'm still trying to use up food.  The storm "helped" by allowing the food in the refrigerator and freezer to defrost.  Fortunately there was not a huge loss but I feel bad about any food that has to be tossed.

The pantry had some onions and shallots that were on the verge of going over the edge.  The day was cool and the evening promised to be even cooler.  Onion soup sounded very tasty!

I'm putting a few posts in the "hopper" since I'll be away for a short vacation.  My blog assistant, Oliver, will be here with his sitter but, without opposable thumbs, he doesn't type!!

Onion Soup from the Pantry

7 (or so) medium yellow onions
1 (or what was left of 1) Vidalia onion
3 large shallots

Cut all into quarters and slice.  The food processor makes quick work of this task.

2 Tbsp butter
1 Tbsp olive oil

Heat butter and olive oil in a saucepan large enough to hold the onions until they cook down.

Add the onions and shallots in layers, lightly salting between layers.  Cook over medium-low heat, without stirring, for about 20 minutes.  Increase the heat to medium and stir (fairly often) for about 45 minutes until the mixture is greatly reduced (by about 2/3s) and golden brown.

Add one cup of dry white white, turn up the heat and reduce the wine to about 1/2 cup.

2 tsp dried bouquet garni
2 cups of beef stock
1 cup of chicken stock

Stir the bouquet garni into the onion mixture.
Pour in the stocks

Simmer for about 20 minutes.

Thick slices of French bread brushed with olive oil and thickly sprinkled with freshly grated Parmesan and toasted in a 400 degree oven for about ten minutes are the perfect accompaniment.

2 Tbsp of chopped fresh chives to sprinkle over.