Recipe Sunday: Onion Soup with Edgwick Farm Hard Goat Cheese Toasts

I have been thinking about making onion soup with our hard goat cheese for six weeks now.  Thinking and thinking and thinking…and drooling every time one of my friends posted an onion soup recipe on Facebook that they had just made.  Lucky for me (and the family), the New York Times posted a delightfully simple recipe on New Year’s Day that I was able to make tonight with some adaptation.  It was absolutely delicious and perfect for a Sunday night dinner.

INGREDIENTS

Olive oil

3 pounds yellow onions, peeled, sliced 1/8-inch thick

Salt and pepper

1 cup dry red wine

2 bay leaves

1 teaspoon dried thyme

8 garlic cloves, roughly chopped

2 tablespoons brandy

6 slices day-old bread, lightly toasted

6 ounces grated Edgwick Farm hard goat cheese

1 teaspoon dried thyme

1 teaspoon  Bell’s poultry seasoning

PREPARATION

1. Set 2 large, wide skillets over medium-high heat. When pans are hot, add 1 tablespoon oil and a large handful of sliced onions to each pan. Season onions with salt and pepper, then sauté, stirring occasionally, until they are a ruddy dark brown, about 10 minutes

2. Transfer onions to soup pot and return pans to stove. Pour 1/2 cup water into each pan to deglaze it, scraping with a wooden spoon to dissolve any brown bits. Pour deglazing liquid into soup pot. Wipe pans clean with paper towel and begin again with more oil and sliced onions. Continue until all onions are used. Don’t crowd pans or onions won’t brown sufficiently.

3. Place soup pot over high heat. Add wine, bay leaves, thyme and garlic. Simmer rapidly for 5 minutes, then add 8 cups water and return to boil. Turn heat down to maintain a gentle simmer. Add 2 teaspoons salt. Cook for 45 minutes. Taste and adjust seasoning.

4. To serve, add brandy to soup, and simmer 5 minutes. Remove the bay leaves Make the cheese toasts: Heat broiler. Place toasted bread on baking sheet. Mix grated cheese with thyme and Bell’s poultry seasoning, along with a generous amount of pepper. Heap about 1 ounce of cheese mixture on each toast. Broil until cheese bubbles and browns slightly. Ladle soup into wide bowls and top with toast.

YIELD 6 servings

Adapted from http://www.nytimes.com/recipes/1015863/red-onion-soup-with-cheese-toasts.html  (the comments are fantastic and gave a me a whole bunch of other ideas about how to tweak recipe).  See also http://www.nytimes.com/2014/01/01/dining/what-the-tipsy-peasant-knew.html?ref=dining&target=comments&_r=0#commentsContainer

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