Many Onion Soup

Big Daddy's Kitchen

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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 ¼" slices
2 large	yellow onion (I used Vidalia onions), cut into ¼" slices
3 large	leeks, white parts only, well washed and julienned
6 medium	shallots, cut into ¼" 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. Sauté, 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.