Traditional French onion soup has gobs of cheese. This version achieves the same full flavor from dried porcini mushrooms and a bit of Marsala wine.
Martha Stewart Living, December/January 1997/1998
- 2 tablespoons extra-virgin olive oil
- 2 red onions, coarsely chopped
- 2 white onions, coarsely chopped
- 2 yellow onions, coarsely chopped
- 12 fresh pearl onions or 10 ounces frozen
- 3 shallots, coarsely chopped
- 2 leeks, washed and cut into 1/4-inch rings
- 4 medium bunches of chives, coarsely chopped
- 1/4 cup Marsala wine
- 6 cups homemade <u>Beef Stock</u>, or low-sodium canned beef broth, skimmed of fat
- 2 tablespoons coarsely chopped dried porcini
- 1 tablespoon fresh thyme leaves, plus 4 sprigs of thyme
- In a 4-quart soup pot over medium heat, combine the olive oil, red, white, yellow, and pearl onions, and the shallots and saute until golden brown and soft.
- Add the leeks and chives and cook until the onions turn a deep golden brown, about 5 minutes. Add the wine and cook, stirring, 2 minutes more, or until the mixture begins to bubble.
- Add 2 cups of stock every 15 minutes for the next 45 minutes, allowing the liquid to reduce by one-fourth after each addition.
- Add the mushrooms and thyme leaves with the last 2 cups of stock. The soup will be a very deep brown. Ladle into deep soup bowls and garnish with thyme sprigs.
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