Side Pannel
Onion Soup with Oven-Crisped Cipollini and Swiss Toasts
Onion Soup with Oven-Crisped Cipollini and Swiss Toasts
- Recipe Submitted by ADMIN on 09/26/2007
Category: Crockpot, Soups, Onions
Ingredients List
- ------------------------------------SOUP------------------------------------
- 1 tb Unsalted butter
- 1 1/2 tb Olive oil; or more butter
- 1 1/2 lb Yellow onions; thinly sliced
- 1/2 lb Shallots; thinly sliced
- 1 1/2 tb Unbleached all-purpose
- -flour; see note
- 6 c Water
- 6 ts Vegetable bouillon
- 2 ts Porcini mushroom powder
- 1 Beef bone
- 2 oz Cooked beef; shredded
- 4 tb Madeira; or cream sherry
- 4 Bay leaves
- 6 Sprigs fresh thyme; or more
- 1 ts Cracked black pepper; or to
- -taste
- 1 Carrot; scrubbed and left
- -whole
- Orange peel; nickle-size
- Salt; to taste
Directions
ONION CRISPS (OPTIONAL
6 oz Cipolline onions; peeled and
-thinly sliced
Pepper
Chili powder
Gomasio; sesame seed and
-salt
Chopped fresh parsley
Pureed carrot; from soup
-stock
TOASTS
8 sl Sweet french bread; each
-1/2-inch thick
1/4 lb Lowfat swiss cheese; sliced
To make the soup, heat the butter and oil in a large, heavy-bottomed pot
over medium heat. Add the onions and shallots and saute gently for 20-25
minutes, or until soft and caramelized. Sprinkle the flour over the onions
and shallots, stir and cook for a few minutes longer.
Pour in the broth and wine. Add the bay leaves, thyme, cracked pepper,
carrot and orange peel. Bring to a boil, reduce the heat to low. Add the
beef and bone if using.
Transfer to a slow cooker and simmer on low for 6 hours or on high for 3
hours and 30 minutes, or until slightly thickened and caramel in color.
Remove the bay leaves, orange peel, and thyme sprigs and discard. Remove
the carrot and mash until smooth; set aside. Correct the seasoning of the
soup as needed. Important: crockpot must be monitored.
Preheat oven 400F. Arrange two racks: positions A and C.
To make the onion garnish, peel the cipollini onions and slice into thin
onion rings. Add pinches of the other ingredients. Stir in just enough
mashed carrot (about 1 tablespoon) to coat the onion and make the other
ingredients stick. Spread the onion mixture on a sprayed nonstick cookie
sheet and bake at 400F on the lower rack for 10 to 12 minutes, taking care
not to burn or over-dry. Stir or flip the onions once or twice.
Meanwhile, to make the toasts, arrange the bread slices on a baking sheet
and top with cheese. Place in the 400F on the higher rack and bake until
the cheese is melted and lightly browned.
To serve, place a cheese toast in the bottom of each bowl. Ladle some of
the onion soup on top. Place a second toast on top and spoon in more hot
soup. Garnish with crispy onions and chopped parsley. May be browned under
a broiler for up to 5 minutes. Serve hot. Can be kept warm in 325F oven for
up to 15 minutes.
[PER SERVING: 519 cals, 15g total fat (27%cff); 68g carbs; 4g fiber; 553mg
sodium]
Tip: Soup may be simmered on the stove top. You may want to add more flour
to the roux, up to twice the amount. Cover, ajar, and simmer for
approximately 45 minutes, or until golden and slightly thick.
Karen Lee (author of THE OCCASIONAL VEGETARIAN) mentioned porcini mushroom
powder "as a fast and easy way to get mushroom taste into a dish. It does
not need to be reconstituted."
6 oz Cipolline onions; peeled and
-thinly sliced
Pepper
Chili powder
Gomasio; sesame seed and
-salt
Chopped fresh parsley
Pureed carrot; from soup
-stock
TOASTS
8 sl Sweet french bread; each
-1/2-inch thick
1/4 lb Lowfat swiss cheese; sliced
To make the soup, heat the butter and oil in a large, heavy-bottomed pot
over medium heat. Add the onions and shallots and saute gently for 20-25
minutes, or until soft and caramelized. Sprinkle the flour over the onions
and shallots, stir and cook for a few minutes longer.
Pour in the broth and wine. Add the bay leaves, thyme, cracked pepper,
carrot and orange peel. Bring to a boil, reduce the heat to low. Add the
beef and bone if using.
Transfer to a slow cooker and simmer on low for 6 hours or on high for 3
hours and 30 minutes, or until slightly thickened and caramel in color.
Remove the bay leaves, orange peel, and thyme sprigs and discard. Remove
the carrot and mash until smooth; set aside. Correct the seasoning of the
soup as needed. Important: crockpot must be monitored.
Preheat oven 400F. Arrange two racks: positions A and C.
To make the onion garnish, peel the cipollini onions and slice into thin
onion rings. Add pinches of the other ingredients. Stir in just enough
mashed carrot (about 1 tablespoon) to coat the onion and make the other
ingredients stick. Spread the onion mixture on a sprayed nonstick cookie
sheet and bake at 400F on the lower rack for 10 to 12 minutes, taking care
not to burn or over-dry. Stir or flip the onions once or twice.
Meanwhile, to make the toasts, arrange the bread slices on a baking sheet
and top with cheese. Place in the 400F on the higher rack and bake until
the cheese is melted and lightly browned.
To serve, place a cheese toast in the bottom of each bowl. Ladle some of
the onion soup on top. Place a second toast on top and spoon in more hot
soup. Garnish with crispy onions and chopped parsley. May be browned under
a broiler for up to 5 minutes. Serve hot. Can be kept warm in 325F oven for
up to 15 minutes.
[PER SERVING: 519 cals, 15g total fat (27%cff); 68g carbs; 4g fiber; 553mg
sodium]
Tip: Soup may be simmered on the stove top. You may want to add more flour
to the roux, up to twice the amount. Cover, ajar, and simmer for
approximately 45 minutes, or until golden and slightly thick.
Karen Lee (author of THE OCCASIONAL VEGETARIAN) mentioned porcini mushroom
powder "as a fast and easy way to get mushroom taste into a dish. It does
not need to be reconstituted."
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