SOPA ALLA CIPOLLA (ONION SOUP WITH AN ITALIAN TWIST)
- 4 TB Olive Oil
- 2 TB Butter
- 4 large Leeks - Sliced
- 2 Shallots - Chopped
- 3 Red Onion - Chopped
- 4 Brown/Gold Onion (Or Mayan or Walla Walla)
- 3 White Onion - Chopped
- 2 Crushed Cloves (Of Garlic)
- 3 Sprigs of Thyme
- 4 Sprigs of Parsley
- 2 sprigs of Oregano
- 1 Tsp Ground Coriander
- 1/2 Tsp Mace
- 7 Grinds of Green peppercorns
- 1 Bay leaf
- 4 hefty pinches of Kosher salt (Kosher salt is not as “Salty” as table salt)
- 3 Quarts of Mushroom or Beef Stock
- 1 ½ cups White wine
- ½ cup Brandy or Cognac
- 1 French Baguette cut into ½ inch slices and toasted
- Provolone (Shredded)
Add 4 TB olive oil and 2 TB butter to stock pot on medium heat, add shallots and sweat, then add garlic and leeks & continue sweating.
Toss in the yellow, white, and red onions. Sweat them too.
Continue sweating until the onions cook down and begin to caramelize, this takes about 45 minutes. Deglaze pan with 1 ½ cups white wine and ½ cup Brandy… I like Pinot Grigio and PLEASE be careful to not ignite the brandy, unless you would prefer to burn off some of the alcohol.
When the wine reduces & begins to thicken slightly, pour in Mushroom Stock and spices;
Simmer uncovered for 1 hour
Dish up into a Ramekin and place toast in middle of bowl.
Sprinkle with Provolone & Parmagiano-Reggiano to taste and Broil in oven until the cheese becomes golden and bubbly. Serve in ramekin