Kitchen Gypsy: Recipes and Stories from a Lifelong Romance with Food (Sunset) by Joanne Weir

Author:Joanne Weir
Language: eng
Format: epub
Tags: COOKING / Regional & Ethnic / American / California Style
Publisher: THEI
Published: 2015-09-15T04:00:00+00:00

red onion soup with garlic-gruyère toasts

Red Onion Soup With Garlic Gruyère Toasts

You cannot cook delicious food without tasting it as you cook. This soup especially is all about the proper balance of balsamic vinegar and fruity red wine, so you’ll need to taste it again and again. When neither ingredient outshines the other, you’ll know you’ve got it right.

3 tablespoons extra-virgin olive oil

4 large red onions, halved through the stem end and thinly sliced

4 leeks, white and 1 inch of the green, cut into 1/2-inch dice

3 ounces pancetta, cut into 1/4-inch dice

4 cups chicken stock (page 276)

2 garlic cloves, peeled and left whole

12 to 18 slices baguette or other coarse-textured bread, about 3/4 inch thick, toasted

1/4 pound gruyère cheese, coarsely grated

1 cup fruity red wine, such as Zinfandel or Amarone

6 tablespoons balsamic vinegar

Kosher salt and freshly ground black pepper

2 tablespoons coarsely chopped flat-leaf parsley

1 In a large, heavy-bottomed soup pot, heat the oil over medium heat. Add the onions, leeks, and pancetta and cook, stirring occasionally, until the onions are soft and the pancetta is light golden, about 20 minutes. Add the stock and 2 cups water, bring to a simmer, and simmer uncovered, stirring occasionally, for about 30 minutes to blend the flavors.

2 Preheat the broiler.

3 Just before the soup has finished simmering, rub each bread slice on one side with the whole garlic cloves, coating it lightly. Place the bread slices, garlic side up, on a baking sheet and top with the cheese, dividing it evenly. Place the baking sheet under the broiler about 4 inches from the heat source and broil until the cheese has melted, 20 to 40 seconds. Watch closely to avoid burning. Remove from the broiler.

4 Add the wine and vinegar to the soup, return the soup to a simmer, and season with salt and pepper. Taste and season with additional wine or vinegar as needed. Ladle the soup into warmed individual bowls and top each serving with 2 or 3 cheese-topped toasts. Garnish evenly with the parsley.

serves 6

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