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Caramelized Onion Soup

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Friday, November 10, 2006

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Soup
K. Mawdsley

Caramelized Onion Soup
Bon Appétit December 1992

1/4 cup (1/2 stick) unsalted butter
1 3/4 pounds white onions, coarsely chopped
1 pound red onions, coarsely chopped
1 pound leeks (white and pale green parts only), coarsely chopped
3 large shallots, coarsely chopped
4 garlic cloves
1 large bay leaf
1/2 teaspoon dried sage
Pinch of dried thyme, crumbled
2 cups Madeira
8 cups chicken stock
1 cup whipping cream
Crumbled Stilton cheese or other blue cheese

Melt butter in heavy large pot over medium-high heat.  Add all onions, leeks, shallots, garlic, bay leaf, sage and thyme.  Cook until onions turn deep golden brown, stirring frequently, about 45 minutes.  Add Madeira and bring to boil, scraping up browned bits.  Boil until liquid is reduced by half, about 10 minutes.  Add stock and bring to boil.  Reduce heat and simmer until mixture is reduced to 8 cups, about 2 hours.

Purée soup in blender in batches.  Strain through sieve, pressing on solids with back of spoon.  Return soup to pot.  Add cream and bring to simmer.  Season to taste with salt and pepper.  (Can be prepared 1 day ahead.  Cover and refrigerate.  Bring to simmer before continuing.)  Ladle soup into bowls.  Top with cheese. Serves 6 to 8.

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