Colorado Onion Soup
Source of Recipe
Chef James Mace, Horn Creek Conference Center, Westcliffe
List of Ingredients
3 tbsp. Vegetable oil
4 Large onions, thinly sliced (8 cups)
3 oz. Worcestershire sauce
1 1/2 tsp. Sugar
1/4 tsp. Salt
1/8 tsp. Pepper
5 cups Beef broth plus 1 cup water
1/4 cup Red wine vinegar
6 to 8 Toasted baguette slices, 1 inch thick
1 1/2 cups Mozzarella or Gruyere cheese, shredded
Recipe
Heat oil in nonreactive Dutch oven over mediumhigh
heat until hot. Add onions; stir to coat. Saute 5
to 7 minutes until onions begin to soften, turning
occasionally. Reduce heat to low; sprinkle with
sugar; cover and cook 30 minutes, stirring
occasionally. Uncover; increase heat to medium.
Continue cooking 20 to 30 minutes or until onions
turn a rich brown. (As onions begin to brown, add an
ounce of red wine vinegar, scrape bottom of pan
with a wooden spoon to incorporate caramel color
into onions and to prevent scorching.) Stir in broth,
red wine vinegar and Worcestershire sauce. Bring to
a boil. Reduce heat to low simmer, partially covered,
for 30 minutes. Season with salt and pepper.
Heat broiler; ladle hot soup into oven-proof bowls.
Top with 1 or 2 slices of bread; sprinkle with cheese.
Place bowls on baking sheet, broil until cheese is
melted.
Enjoy with a Colorado wine, such as a glass of
Syrah from DeBeque Canyon Winery, located in
Palisade, Colorado.
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