The qualities that make one-bowl meals so alluring (flavor adventure, customization, eating convenience) are often the same drivers of interest in dishes cooked in a single pot. Beverage pairings by Marlene Rossman.
For spring menus, this soup gets its richness from caramelizing the leek and two varieties of onion, paying homage to the centuriesold classic.
BELGIOIOSO CHEESE, INC.
SPRING ONION SOUP AU GRATIN
BelGioioso Cheese, Inc., www.belgioioso.com Yield: 6 1-cup servings 1½ T. butter 1½ lb. thinly sliced onions (Vidalia, red spring onion and baby leeks) ½ T. chopped garlic 1 bay leaf ¼ t. ground star anise 3 T. dry white wine or dry vermouth 7½ c. chicken stock or broth ¼ t. Worcestershire sauce Salt and black pepper, to taste 6 oz. French bread, thickly sliced, cut into chunks, oven-toasted 9 oz. BelGioioso fontina cheese, shredded Method (1) Melt butter in heavy-bottomed Dutch or French oven. Add sliced onion and leek, garlic, bay leaf and star anise. Cook over medium heat, stirring often, until onions caramelize and brown, about 25 minutes. (2) Add wine; cook until evaporated. (3) Add stock or broth and Worcestershire sauce. Bring to boil; reduce heat to low and simmer, partially covered, for 45 minutes. (4) Season soup with salt and pepper to taste. Remove bay leaf. (5) Per serving, ladle 1 c. hot soup into ovenproof crock. Float 1 oz. oven-toasted croutons atop soup. Cover croutons with 1½ oz. shredded fontina. Broil until cheese melts. Wine pairing: Dobbes Family Estate Grenache Blanc 2009 [Oregon]. The rich onion soup will sing with the luscious floral and lemon-curd flavors in this Rhône-style Oregon white wine.
36 | Chef