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Category: Soups
Prep Time: Cook Time: Total Time:
For soup:
1/2 stick unsalted butter
3 large onion, finely sliced (4-1/2 to 5 cups)
1 tbsp. sugar
1/2 tsp. salt
1/2 tsp. black pepper
6 cups beef stock
2 tbsp. Madeira
1/2 cup dry vermouth
2-1/2 tbsp. Parmesan cheese, grated
For mushroom bruschetta:
12 bruschetta or crostini
2 tbsp. butter
1 cup mushrooms, thinly sliced
1 clove garlic, minced
Generous pinch of kosher salt, freshly ground black pepper and nutmeg
For Soup: In a large stockpot, melt butter over low heat. When the butter foams, add the sliced onions and toss to coat. Cover and let simmer to wilt the onions, 15–20 minutes, stirring occasionally.
Toss the sugar with the onions, raise the heat to medium and cook uncovered until caramelized a deep brown, stirring occasionally, about 30–35 minutes. The last 10 minutes of the onion caramelization needs extra attention. Stir when necessary to avoid sticking — as often as once a minute. Add salt and pepper. Stir to blend. Add half of stock and stir to blend. Bring to a simmer and let cook 15 minutes.
Add remaining stock, Madeira and vermouth. Simmer gently for 40 minutes to an hour to develop full flavor. Taste for salt and pepper. Remove from heat and serve immediately or let cool to room temperature and refrigerate for later use.
To serve: Place two bruschetta on top of each bowl of the hot soup and dust over all with a generous sprinkle of Parmesan.
For mushrooms: Melt butter in a saute pan. When bubbling add the garlic, mushrooms and spices. Saute 4–5 minutes until mushrooms are golden. Remove from the heat and pile the mushrooms on the toasts. Serve immediately. Serves 6
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CARAMELIZED ONION SOUP WITH MUSHROOM BRUSCHETTA
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Category: Soups
Prep Time: Cook Time: Total Time:
For soup:
1/2 stick unsalted butter
3 large onion, finely sliced (4-1/2 to 5 cups)
1 tbsp. sugar
1/2 tsp. salt
1/2 tsp. black pepper
6 cups beef stock
2 tbsp. Madeira
1/2 cup dry vermouth
2-1/2 tbsp. Parmesan cheese, grated
For mushroom bruschetta:
12 bruschetta or crostini
2 tbsp. butter
1 cup mushrooms, thinly sliced
1 clove garlic, minced
Generous pinch of kosher salt, freshly ground black pepper and nutmeg
For Soup: In a large stockpot, melt butter over low heat. When the butter foams, add the sliced onions and toss to coat. Cover and let simmer to wilt the onions, 15–20 minutes, stirring occasionally.
Toss the sugar with the onions, raise the heat to medium and cook uncovered until caramelized a deep brown, stirring occasionally, about 30–35 minutes. The last 10 minutes of the onion caramelization needs extra attention. Stir when necessary to avoid sticking — as often as once a minute. Add salt and pepper. Stir to blend. Add half of stock and stir to blend. Bring to a simmer and let cook 15 minutes.
Add remaining stock, Madeira and vermouth. Simmer gently for 40 minutes to an hour to develop full flavor. Taste for salt and pepper. Remove from heat and serve immediately or let cool to room temperature and refrigerate for later use.
To serve: Place two bruschetta on top of each bowl of the hot soup and dust over all with a generous sprinkle of Parmesan.
For mushrooms: Melt butter in a saute pan. When bubbling add the garlic, mushrooms and spices. Saute 4–5 minutes until mushrooms are golden. Remove from the heat and pile the mushrooms on the toasts. Serve immediately. Serves 6
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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