CREAMY WHITE ONION SOUP

Creamy White Onion Soup image

Provided by Terrence Gallivan

Categories Soup/Stew Onion Vegetarian High Fiber Fall Winter Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 33

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Ingredients

Pickled shallots:
2 shallots, thinly sliced into rounds
1/4 cup apple cider vinegar
1/4 cup white wine vinegar
1/4 cup sugar
Red onion jam:
1 tablespoon olive oil
1 medium red onion, thinly sliced
Kosher salt
1/2 cup red wine
1/4 cup red wine vinegar
1 tablespoon sugar
1/4 cinnamon stick
1/2 star anise pod
1/8 teaspoon crushed red pepper flakes
1/8 teaspoon ground allspice
White onion soup:
1/4 cup olive oil
4 large white onions, thinly sliced
1 leek, white and pale-green parts only, thinly sliced
2 celery stalks, chopped
4 garlic cloves
1 serrano chile, seeded, chopped
2 tablespoons chopped peeled ginger
Kosher salt
1/2 cup dry white wine
1/2 cup mirin
1 cup heavy cream
Fontina toast and assembly:
2 tablespoons unsalted butter
2 slices brioche, quartered
4 ounces Fontina cheese, grated
1 tablespoon chopped fresh chives

Steps:

For pickled shallots:
Place shallots in a small nonreactive bowl. Bring vinegars, sugar, and 1 cup water to a boil in a small saucepan, stirring to dissolve sugar. Pour over shallots; chill.
DO AHEAD: Shallots can be pickled 5 days ahead. Cover and keep chilled.
For red onion jam:
Heat oil in a medium skillet over medium-high heat. Add onion, season with salt, and cook, stirring often, until soft, 5-7 minutes. Add wine, vinegar, sugar, cinnamon, star anise, red pepper flakes, and allspice. Bring to a boil, reduce heat, and simmer, stirring occasionally, until liquid is thickened and syrupy, 40-45 minutes.
DO AHEAD: Jam can be made 5 days ahead. Cover and chill.
For white onion soup:
Heat oil in a large pot over medium-high heat. Add onions, leek, celery, garlic, chile, and ginger; season with salt. Cook, stirring often, until soft (do not let brown), 10-12 minutes.
Add wine and mirin to pot, bring to a boil, and cook until reduced by half, about 4 minutes. Reduce heat to medium, cover, and cook, stirring occasionally, until onions are soft and translucent, 25-30 minutes. Let cool slightly, then purée in a blender until smooth. Strain into a large bowl and stir in cream (thin with water, if needed); season with salt. Reheat soup in a clean pot.
DO AHEAD: Soup can be made 2 days ahead. Let cool; cover and chill.
For fontina toast and assembly:
Heat butter in a large skillet over medium heat. Cook bread until golden, about 3 minutes (you'll have 2 extra). Flip, top with cheese, cover, and cook until cheese is melted, about 4 minutes. Top toasts with pickled shallots and chives.
Spoon some jam into each bowl, pour soup around, and top with toasts.