Three Onion Garlic Soup With Garlic Gorgonzola Croutons
|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)|
|Olive oil||3⁄4 Cup (12 tbs)|
|Garlic||6 Clove (30 gm), minced|
|Gorgonzola cheese||1⁄2 Pound (Imported)|
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.
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.