Onion Soup with Oven-Crisped Cipollini and Swiss Toasts

Yield: 4 Servings
Categories: Soups, Onions, Slow Cooker
SOUP
1tbUnsalted butter
1 1/2tbOlive oil; or more butter
1 1/2lbYellow onions; thinly sliced
1/2lbShallots; thinly sliced
1 1/2tbUnbleached all-purpose flour; see note
6cWater
6tsVegetable bouillon
2tsPorcini mushroom powder
1Beef bone
2ozCooked beef; shredded
4tbMadeira; or cream sherry
4Bay leaves
6Sprigs fresh thyme; or more
1tsCracked black pepper; or to taste
1Carrot; scrubbed and left whole
Orange peel; nickle-size
Salt; to taste
ONION CRISPS (OPTIONAL
6ozCipolline onions; peeled and thinly sliced
Pepper
Chili powder
Gomasio; sesame seed and salt
Chopped fresh parsley
Pureed carrot; from soup stock
TOASTS
8slSweet french bread; each 1/2-inch thick
1/4lbLowfat swiss cheese; sliced
Advertisement