Name: Creamy White Onion Soup
Yield: Makes 6 servings
Ingredients: 2 shallots, thinly sliced into rounds; 1/4 cup apple cider vinegar; 1/4 cup white wine vinegar; 1/4 cup sugar; 1 tablespoon olive oil; 1 medium red onion, thinly sliced; Kosher salt; 1/2 cup red wine; 1/4 cup red wine vinegar; 1 tablespoon sugar; 1/4 cinnamon stick; 1/2 star anise pod; 1/8 teaspoon crushed red pepper flakes; 1/8 teaspoon ground allspice; 1/4 cup olive oil; 4 large white onions, thinly sliced; 1 leek, white and pale-green parts only, thinly sliced; 2 celery stalks, chopped; 4 garlic cloves; 1 serrano chile, seeded, chopped; 2 tablespoons chopped peeled ginger; Kosher salt; 1/2 cup dry white wine; 1/2 cup mirin; 1 cup heavy cream; 2 tablespoons unsalted butter; 2 slices brioche, quartered; 4 ounces Fontina cheese, grated; 1 tablespoon chopped fresh chives

Creamy White Onion SoupCedric Angeles

To ensure the snow-white color of this soup, don't let the onions brown.

Recipe information

Yield
Makes 6 servings

Ingredients

Pickled shallots:

2 shallots, thinly sliced into rounds

1/4 cup apple cider vinegar

1/4 cup white wine vinegar

1/4 cup sugar

Red onion jam:

1 tablespoon olive oil

1 medium red onion, thinly sliced

Kosher salt

1/2 cup red wine

1/4 cup red wine vinegar

1 tablespoon sugar

1/4 cinnamon stick

1/2 star anise pod

1/8 teaspoon crushed red pepper flakes

1/8 teaspoon ground allspice

White onion soup:

1/4 cup olive oil

4 large white onions, thinly sliced

1 leek, white and pale-green parts only, thinly sliced

2 celery stalks, chopped

4 garlic cloves

1 serrano chile, seeded, chopped

2 tablespoons chopped peeled ginger

Kosher salt

1/2 cup dry white wine

1/2 cup mirin

1 cup heavy cream

Fontina toast and assembly:

2 tablespoons unsalted butter

2 slices brioche, quartered

4 ounces Fontina cheese, grated

1 tablespoon chopped fresh chives

Preparation

For pickled shallots:
Step 1
Place shallots in a small nonreactive bowl. Bring vinegars, sugar, and 1 cup water to a boil in a small saucepan, stirring to dissolve sugar. Pour over shallots; chill.
Step 2
DO AHEAD: Shallots can be pickled 5 days ahead. Cover and keep chilled.
For red onion jam:
Step 3
Heat oil in a medium skillet over medium-high heat. Add onion, season with salt, and cook, stirring often, until soft, 5-7 minutes. Add wine, vinegar, sugar, cinnamon, star anise, red pepper flakes, and allspice. Bring to a boil, reduce heat, and simmer, stirring occasionally, until liquid is thickened and syrupy, 40-45 minutes.
Step 4
DO AHEAD: Jam can be made 5 days ahead. Cover and chill.
For white onion soup:
Step 5
Heat oil in a large pot over medium-high heat. Add onions, leek, celery, garlic, chile, and ginger; season with salt. Cook, stirring often, until soft (do not let brown), 10-12 minutes.
Step 6
Add wine and mirin to pot, bring to a boil, and cook until reduced by half, about 4 minutes. Reduce heat to medium, cover, and cook, stirring occasionally, until onions are soft and translucent, 25-30 minutes. Let cool slightly, then purée in a blender until smooth. Strain into a large bowl and stir in cream (thin with water, if needed); season with salt. Reheat soup in a clean pot.
Step 7
DO AHEAD: Soup can be made 2 days ahead. Let cool; cover and chill.
For fontina toast and assembly:
Step 8
Heat butter in a large skillet over medium heat. Cook bread until golden, about 3 minutes (you'll have 2 extra). Flip, top with cheese, cover, and cook until cheese is melted, about 4 minutes. Top toasts with pickled shallots and chives.
Step 9
Spoon some jam into each bowl, pour soup around, and top with toasts.

TagsSoup Soup/Stew Shallot Vegetable Onion Root Vegetable Main Starter Dinner Lunch Vegetarian Nut Free Simmer Blender Bon Appétit

Recipe information

Ingredients

Pickled shallots:

Red onion jam:

White onion soup:

Fontina toast and assembly:

Preparation

For pickled shallots:

Step 1

Step 2

For red onion jam:

Step 3

Step 4

For white onion soup:

Step 5

Step 6

Step 7

For fontina toast and assembly:

Step 8

Step 9

Recipe notes