Nice sweet starter

"Whole Buttered" Onion Soup

Here's a radical new way to make onion soup. There's no slicing, dicing, or stirring. Instead, whole buttered onion bake for 4 hours, oozing luscious juices that caramelize like toffee. Ingredients 3 pounds medium yellow onions, about 10 6 tablespoons unsalted butter, sliced thin 3 tablespoons Madeira 1-1/2 tablespoons wild-flower honey or truffle honey sprigs of fresh chervil for garnish

Instructions

Preheat the oven to 275 degrees. Peel the onions. Place in a 6-quart Dutch oven. Top with the butter. Cover and bake 4 hours, until very soft, turning the onions after 2 hours. Transfer to a large bowl. Pour 4 cups water into the casserole and scrape up the browned bits. Add to the onions. In 2 batches if necessary, purée the onion mixture in a food processor until very smooth. Pour through a sieve placed over a medium saucepan. Mash down to extract all the juices. Save the pulp. Bring the soup to a boil. Reduce the heat and add the Madeira and honey. Simmer 10 minutes. Add salt and pepper. Ladle into bowls and garnish with a dollop of onion pulp and chervil. Serves 4

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