|
|
| Onion Soup |
| Yields: 20 or so servings |
 |
| INGREDIENTS |
5 white onions, sliced
3 red onions, sliced
3 leek whites, sliced
2 bunches green onion, chopped
1/4 C garlic, crushed
pinch chili flakes
4 - 5 bay leaves, dried
1/4 C black peppercorns
3 T salt
1/2 bottle white wine
1 gal leek stock |
|
|
|
|
|
|
| METHOD |
• In butter and oil, caramelize the onions, leeks and garlic.
• Add chili flakes, bay leaves, salt and peppercorns.
• Allow to cook for a couple more minutes and then deglaze with 1/2
bottle of white wine.
• Once all the wine is cooked down, add the leek stock and allow to
simmer until reduced by 1/2.
• Strain the liquid through a chinois and season if necessary. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
