Recipe: Hamersley's Red Onion Soup
SoupsHAMERSLEY'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
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
MsgID: 3142660
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Assorted Recipes (25)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Assorted Recipes (25)
Board: Daily Recipe Swap at Recipelink.com
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