Caramelized Onion Soup with Parmesan Toasts
- Yield: 4 servings
- Caramelized Onion Soup:
- 2tablespoons butter
- 6-- yellow onions, thinly sliced
- -- Kosher salt and pepper to taste
- 4cups Chicken Stock
- 3sprigs thyme
- 1/2teaspoon lemon juice
- Parmesan Toasts:
- 8-- (1/4-inch-thick) diagonally-sliced baguette slices
- 1tablespoon olive oil
- 1/2ounce Parmigiano-Reggiano cheese
- 1sprig thyme, finely chopped for garnish
- To prepare the Caramelized Onion Soup. Melt the butter in a large nonstick saucepan over hight heat. Add the onions, salt and pepper and mix well. Cook for 10 to 12 minutes or until the excess moisture evaporates, stirring frequently with a wooden spoon. Reduce the heat to medium and cook for 40 minutes longer or until the onions are caramelized, stirring occasionally and scraping the bottom of the saucepan to release any browned bits.
- Stir in the Stock and thyme and bring just to a boil. Reduce the heat and simmer for 10 minutes. Discard the thyme springs. Puree 1 cup of strained onions with 1 cup of the liquid in a blender until smooth. Pour the puree back into the saucepan and season with the lemon juice, salt and pepper.
- To prepare Parmesan Toasts. Preheat the oven to 350F. Brush the baguette slices with the olive oil. Arrange the slices in a single layer on a baking sheet from the oven and grate equal amounts of the cheese on each slice using a microplane grater or fine grater. Bake for 3 to 4 minutes longer. Serve warm.
Recipe reprinted with permission from Chef Michael Saxer’s Cooking with a Private Chef, New Orleans to Newport(New Orleans, Louisiana, 2008).