HAMERSLEY'S RED ONION SOUP

4 medium red onions, cut into a large dice
2 carrots, cut into a medium dice
3 garlic cloves cut in half
1/2 russet potato, peeled and cut into a medium dice
2 to 3 tablespoons vegetable oil
2 tablespoons tomato paste
1 teaspoon herbes de Provence*
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 cup red wine
2 cups beef stock
3 cups chicken broth
TO SERVE:
Slices of French baguette
4 ounces Asiago cheese, grated

Heat oven to 350 degrees F.

Toss together onions, carrots, garlic, potato, vegetable oil, tomato paste, herbes de Provence, salt and pepper in a roasting pan. Cover pan with lid or aluminum foil and cook in oven until onions are tender, about 1 hour. Remove pan and transfer contents to a soup pot.

Add wine, beef stock, chicken broth and 3 cups water to pan. Bring to a boil on top of stove. Lower heat to simmer and cook 45 minutes more.

Strain over a clean pot and reserve vegetables and broth separately. Puree cooked vegetables in food processor until smooth.

Add puree back to broth and whisk to combine. Bring to a boil, lower to simmer and cook about 5 minutes. Season with additional salt and pepper to taste.

Toast baguette slices under broiler on a baking sheet.

Ladle soup into warm bowls. Place a slice or two of toasted bread on top of each bowl, sprinkle generously with cheese and serve immediately.

*You can buy herbes de Provence in the spice section of most grocery stores or mix your own from 2 tablespoons each of dried thyme, oregano and marjoram, 1 tablespoon each of dried tarragon and rosemary, 1/2 teaspoon fennel seeds and a pinch of lavender buds (optional).

Servings: 6
Source: Bistro Cooking at Home by Gordon Hamersley