Saturday, January 10, 2009


serves 4

3 tablespoons bacon drippings (4 bacon strips)
6 Maui or Vidalia onions (3 pounds/8 cups), thinly sliced
2 large shallots, chopped
1 tablespoon balsamic vinegar
1 cup burgundy wine
2 teaspoons dried oregano
3 quarts chicken broth
Salt and freshly ground black pepper, to taste
Sliced baquette, toasted and seasoned
Swiss cheese, grated
Flat-leaf parsley, chopped, for garnish

In a large saucepan over medium heat, fry four strips of bacon until crisp. Discard bacon. Sautè onions and shallots in bacon fat until tender, about 10 minutes. Add balsamic vinegar, wine and oregano. Cook for 30 minutes. Stir frequently until the onions caramelize and are golden brown. Blend in chicken broth. Simmer gently for one hour, stirring occasionally. Season with salt and pepper. Ladle soup into four ovenproof bowls. Float the croutons on top of soup and sprinkle with grated cheese. Broil until cheese melts. Garnish with flat-leaf parsley, serve immediately.

courtesy of: Tyler Florence | TASTE Magazine, Spring 2007 | Cincy Chic, 116-118 East 13th Street, Cincinnati, Ohio 45202

No comments: