Soup to Cry Over

And not because of how fabulously scrumptious it was but because of the crazy, paint peeling strong onions that went into it.  Whew!  Those were some nasty red onions.

I used a couple of recipes for inspiration combining both red onions and leeks in a creamy puree.  Both recipes called for caramelized onions, but I do not process the ability to caramelize onions.  Without fail I end up with either a pale mushy mess, or crispy fried critters, but never anything in between.  Which is probably why the soup was a little bland, so to make up for it I added a couple of handfuls of dried and fresh mushrooms.  I topped it with a rye bread, garlic and Asiago crouton and a strip of crispy proscuttio ham. 

Onion Soup with Garlic & Asiago Croutons

2 red onions
2 leeks light part only
1 tsp sugar
5 cups chicken broth
1 clove garlic
1 bay leaf
2 tbsp sherry
2 tbsp dried ground porcini mushrooms
10 button mushrooms
1/2 cup cream (I used 3% milk)

Slice onions and leeks and caramelize in a glug of olive oil and the sugar.  I won't give you any specifics here since the procedure eludes me.

Once caramelized, or once you give up, like I do, add the chicken stock, garlic, bay leaf, thyme, sherry and mushrooms to the onions and simmer for 30 minutes.  Then blend in a food processor, add the milk or cream and keep warm.

For the croutons spread bread rounds with garlic butter and top with Asiago cheese.  Broil in the oven until brown and bubbly.  Top with a slice of oven dried prosciutto and float on top of the soup. 

Adapted from American Bistro by Diane Rossen Worthington.

Comments

[Meenakshi]

Hi!

I would like to invite you to participate in "I Like 'em Spicy!", a fortnightly food event, where all participants have to come up with a spicy recipe using the Star Ingredient (which is different every fortnight)!

The rules are simple:

1. The recipe has to use the Star Ingredient as the base of the dish
2. It has to be SPICY!!
3. Dishes can be of any form you can imagine, appetizers, mains, desserts, drinks...whatever you can come up with!

On the 1st and 15th of every month, I will the post the Star Ingredient and you are expected to email your entries to hookedonheat@gmail.com by the next two weeks.

At the end of the two weeks, I will post all the recipes on a special blog built especially for "I Like 'em Spicy!" so you can all view the fabulous entries!

For further details do drop in "Hooked on Heat", at www.hookedonheat.blogspot.com and join in on the fun!

- Meena
(www.hookedonheat.blogspot.com)

[Ana]

Sounds delicious this soup. Since the whole thing will be blended, I might try cutting the onions in big chunks--less crying, you know!

[Liz]

Hi Ana!
Yeah I'll do that next time too. Maybe that's the key to caramelization as well. :o)