Seven Onion Soup

Image: www.smh.com.au

I've always loved onion soup. The kind where you cook alliums down into a melted tangle, add some broth, and simmer away for another hour. It's one that always takes time, and demands that one slow down his/her day. You can always get other things done: sit and read while periodically stirring and checking the soup's progress. This recipe allows for plenty of multitasking, but it's not something you can abandon for an hour while you race around town. No, this one wants you to be near it.

And you'll be inclined to stay near it if, like it is for me, the kitchen is the warmest part of the house. Half the joy of making soup is the heat thrown out into the room while it cooks. It's nice to hover nearby and potter around in the warmth. Toast some bread while the soup is in its final stages.

Seven Onion Soup

1/8 cup butter
1 white onions, chopped
1 red onion, chopped
1 sweet onion, chopped
2 leeks, chopped
3 shallots, chopped
3 green onions, chopped
2 tbsp. minced fresh garlic
1 cup ale/stout/porter/red wine or brandy
2 cups vegetable/beef broth
1/2 Tbsp. salt
1/2 tsp. dried thyme, crushed
1/2 tsp. ground cumin
1/4 tsp ground coriander
Day-old bread, sliced and toasted lightly
Shredded cheese (eg. gruyere or parmesan or fontina)

Melt the butter in a large saucepan. Add the onions and garlic, and saute over very low heat until lightly browned. Stir every 10 minutes or so, to make sure the onions don't stick to the pan. Stir in the wine or beer. Cook until the liquid is reduced by half, about 40 minutes. Add the chives, broth, salt, thyme, cumin, and coriander. Simmer for about 5 minutes more or until onions are tender.

Meanwhile preheat the broiler. Grill the cheese on slices of the day old bread. Pour the soup into bowls, and garnish each serving with the cheese-on-toast.