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Three Onion Garlic Soup With Garlic Gorgonzola Croutons

Western.Chefs's picture
Ingredients
  Roasted garlic 2
  Roasted garlic heads 2
  Red onions 3 Large, halved and cut into 1/2-inch wedges
  Red onions 3 Large, cut into wedges
  Yellow onions 2 Large, cut into wedges
  Yellow onions 2 Large, halved and cut into 1/2-inch wedges
  White onions 2 Large, halved and cut into 1/2-inch wedges
  White onions 2 Large, cut into wedges
  Garlic 1 Clove (5 gm), separated
  Garlic 1 Clove (5 gm), cloves separated and coarsely chopped
  Unsalted butter 3 Tablespoon
  Port wine 2 Cup (32 tbs)
  Dried rosemary 2 Teaspoon
  Dried sage 2 Teaspoon
  Dried thyme 2 Teaspoon
  Parsley 1 Cup (16 tbs), chopped
  Beef stock/Low salt beef broth 2 1⁄2 Quart
  Tomato paste 1⁄2 Cup (8 tbs)
  Coarsely chopped fresh parsley 1 Cup (16 tbs)
  Baguette 1⁄2
  Olive oil 3⁄4 Cup (12 tbs)
  Garlic 6 Clove (30 gm), minced
  Gorgonzola cheese 1⁄2 Pound (Imported)
  Salt To Taste
  Pepper To Taste
Directions

To make the Three Onion—Garlic Soup: Squeeze the roasted garlic pulp from the heads into a small bowl, taking care to remove any bits of skin from the pulp.
Set aside until needed.
In a very large, heavy-bottomed pot, saute the red, yellow, and white onions, and the chopped garlic in the olive oil and butter over high heat for 10 minutes, stirring frequently.
Add the port and the herbs and cook until the liquid evaporates, 7 to 8 minutes.
Add the beef stock and the reserved roasted garlic; bring to a boil.
Reduce the heat to moderate and cook, uncovered, for 30 to 40 minutes, stirring from time to time.
Add the tomato paste and mix well.
Season with salt and pepper.
Keep hot.
To make the Garlic—Gorgonzola Croutons: Preheat oven to 350° F.
Slice the bread into 1/4-inch-thick rounds.
Arrange in a single layer on a baking sheet.
Combine the olive oil and garlic in a small bowl.
Generously brush the top of each slice of bread with the oil-garlic mixture and sprinkle lightly with salt.
Bake for about 10 minutes or until the bread just turns light golden brown.
Remove from oven and cool to room temperature.
Spread each crouton with some of the Gorgonzola cheese; reserve.
Just before serving the soup, return the croutons to the oven and heat until the cheese just begins to melt, 1 to 2 minutes; remove from the oven.
Stir the parsley into the soup.
Ladle the hot soup into bowls and top each with 2 or 3 croutons.
Serve immediately.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Garlic
Interest: 
Gourmet
Preparation Time: 
60 Minutes
Cook Time: 
90 Minutes
Ready In: 
0 Minutes
Servings: 
8

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