Big Daddy's     Cooking with Attitude

Thai Chile



Many Onion Soup

Cyberfriend and cook extraordinaire, Wolvie, recommended this recipe from Ming Tsai, the renown chef frequently seen on the Food TV network.  I increased the quantity (it keeps and reheats wonderfully) and adjusted the ratio of certain ingredients but the essence of the recipe remains the same: a menagerie of onions cooked in a broth that sparkles with flavor.  Even if you have your own tried-and-true onion soup recipe you must try this one.  Delicious!

3 tablespoons    vegetable oil
2 large    red onion, cut into ╝" slices
2 large    yellow onion (I used Vidalia onions), cut into ╝" slices
3 large    leeks, white parts only, well washed and julienned
6 medium    shallots, cut into ╝" slices
12 whole    scallions, white and green parts, cut into 1" lengths
1/3 cup    Dijon mustard
2 cups    dry red wine (need not be expensive)
1/3 cup    Worcestershire sauce
10 cups    chicken broth
2 teaspoons    dried thyme
to taste    salt and pepper

Heat a large saucepan over medium heat. Add the oil and swirl to coat. When the oil shimmers, add the onions, leeks, and shallots. SautÚ, stirring, until brown, 20-30 minutes.

Add the scallions, mustard, wine, and Worcestershire sauce, stir, and cook until reduced by 3/4th's, about 10-15 minutes.

Season with salt and pepper to taste, and add the chopped thyme and broth. Reduce heat to a simmer and cook until reduced by 1/4th, about 30 minutes. Correct seasons if necessary.



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