Deconstructed 7 Lily Soup
2 Tbs. Butter (unsalted) 2 Tbs. Extra Virgin Olive Oil 1 med. Red Onion, finely sliced 1 med. Yellow Onion, finely sliced 1 med White Onion, finely sliced 1 Leek, finely sliced (white part only) 1 bunch Scallions, finely sliced (white and green parts) 1 Shallot, diced 5 cloves Garlic (finely chop 4, reserve 1 clove) 2 Tbs. snipped Chives (Oops....that's 8 Lily's) 1 1/2 tsp. Sugar 1/2 - 1 tsp. dried Thyme 2 Tbs. AP Flour 1/2 Cup Dry White Wine 2 1/2 Quarts Beef Stock 2 Dashes Worcestershire Sauce (optional) 2 Tbs. Brandy (optional) 6-8 thick slices French Bread, toasted 3 Cups grated Gruyere or Swiss Cheese
In a large heavy-bottomed saucepan, or Dutch oven, heat the butter and olive oil over medium high heat. Add the onions and cook for 10–12 minutes until they are soft and beginning to brown.
Put 1 garlic clove aside, finely chop the rest and add to the onions. Add the shallot, sugar, and fresh thyme and continue cooking over medium heat for 30–35 minutes until the onions are brown, stirring frequently.
Sprinkle the flour over and stir until well blended. Stir in the wine, beef stock, and worcestershire (if using) and bring to a boil. Skim off any foam from the surface. Lower the heat and simmer for 45 minutes. Stir in the brandy, if using.
Heat the broiler. Rub each slice of toasted French Bread with the remaining garlic clove. Place 6-8 flameproof soup bowls on a cookie sheet, and fill them about three-quarters full with the onion soup.
Float a piece of toast in each bowl. Top with grated cheese and snipped chives, dividing it evenly. Broil about 6 inches from the heat for 3–4 minutes until the cheese begins to melt and bubble. Serve piping hot.
- If you aren't feeling very industrious, you can use one type of onion
for the recipe. I normally use 4 large yellow onions, thinly sliced in my original recipe. *