All for Onion and Onion for All

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All for Onion and Onion for All

The musketeer trio knows how to wield its steel to mince and dice adversaries into bite-sized pieces. Shallot, much like the enlightened Aramis, is subtle and efficacious. Leek, like the leader Athos, is stoic but has some dirt from his past to deal with. Spring onion, like the boisterous Porthos, is sweet and bold. Join their ranks by making a fresh spring version of the classic French onion soup.

Ingredients:

Soup
• 2 small leeks, white part only, washed and diced
• 1 spring onion, white and green bits, diced
• 2 shallots, peeled and finely chopped
• 1 tbsp vegetable oil
• 2 cloves garlic, thinly sliced
• 1 tbsp unsalted butter
• 2 slices bacon
• sprig of fresh thyme
• 1 glass white wine, preferably from Anjou
• 1 L chicken stock
• salt and pepper
• juice of 1/2 lemon
• fresh parsley, finely chopped

Les Croutons
• 6 slices of French baguette
• 1 clove garlic
• 1 cup grated Gruyère cheese

Procedure:

For the croutons:

1) Preheat oven to 350? F and place all the slices of bread on a parchment-lined baking sheet.

2) Toast the bread for 5 minutes until golden. Rub each piece with a clove of garlic and top with grated cheese.

3) Toast the bread until the cheese is bubbly and toasty.

For the Soup:

1) Heat a large pot over medium heat. When it is hot, add the oil and all the diced onions. (For a detailed video on how to dice an onion check out swervecalgary.com.)

2) As the onions cook, they will sweat. This is a good thing: the evaporating moisture means the onions will stink less in the finished dish.

3) When the onions are soft and droopy, it is time to melt in the butter. When the butter is smoothly mixed into the onion, crank up the heat and toss in the white wine to deglaze the pan.

4) When it stops smelling like raw booze, toss in the thyme, bacon and stock. Bring to a rapid boil and reduce liquid by a third. (Put the bacon slices in whole, they’re just there to add some flavour.)

5) When the soup has reduced, remove the bacon, dice it finely and fry in a separate pan until crispy.

6) Adjust the seasoning with salt, pepper and lemon juice, then ladle up six bowls of French onion soup and float a little cheese toast on top. Sprinkle on the crispy bacon and the chopped parsley.

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More recipes at kitchenscraps.ca.

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