FOUR-ONION GINGER SOUP WITH GOAT CHEESE TOASTS

Four-Onion Ginger Soup with Goat Cheese Toasts image

Categories Bread Cheese Ginger Onion Side Roast Goat Cheese Simmer Boil

Yield serves 6

Number Of Ingredients 21

Ingredients

12 thin slices bacon (about 1/2 pound)
1 1/2 pounds each white, yellow, and red onions, thinly sliced lengthwise
1 piece (1 ounce) fresh ginger, peeled and finely julienned (1/3 cup)
1 1/2 pounds shallots, thinly sliced
2 tablespoons very thinly sliced fresh sage leaves, plus leaves for garnish
2 quarts Dark Chicken Stock (recipe follows)
Coarse salt and freshly ground pepper
1/2 baguette, halved lengthwise
Olive oil, for brushing
3 ounces fresh goat cheese
Dark Chicken Stock
3 pounds chicken thighs
3 pounds chicken wings
2 large Spanish onions, quartered
1 bunch carrots, trimmed and cut into 2-inch pieces
7 stalks celery, cut into 2-inch pieces
1 garlic head, halved crosswise
2 fresh or dried bay leaves
1 tablespoon whole black peppercorns
1/2 bunch fresh flat-leaf parsley
(makes 2 quarts)

Steps:

In a large high-sided skillet, cook the bacon over medium heat, turning occasionally, until crisp, about 10 minutes. Transfer the bacon to a paper-towel-lined plate to drain. Pour off all but 1 1/2 tablespoons fat; reserve for another use.
Add the onions and ginger to the skillet; cook over medium heat, stirring occasionally, 30 minutes. Add the shallots and sage. Continue cooking, stirring occasionally as onions reduce, until they are very soft and caramelized, about 1 hour. (Add a few tablespoons stock or water if the onions start to stick to the skillet.)
Preheat the oven to 350°F. Pour the stock into the skillet, and bring it to a boil. Reduce heat to a simmer, and cook 15 minutes more. Season with salt and pepper.
Meanwhile, cut each bread half diagonally into 6 1/2-inch-thick pieces. Brush with oil; season with salt and pepper. Arrange on a baking sheet, and toast in the oven until golden, about 20 minutes.
Spread the toasts with goat cheese; top each with a bacon slice. Divide the soup among 6 bowls; garnish with sage leaves, and serve each with 2 toasts on the side.
Dark Chicken Stock
Preheat the oven to 450°F. Arrange the chicken pieces in a single layer in a large roasting pan. Roast, turning once halfway through, until skins are golden brown and crisp, about 1 1/2 hours. Add the onions, carrots, celery, and garlic; roast 30 minutes more. Transfer to a large stockpot; set aside.
Pour 1 cup water into the roasting pan; bring to a boil over high heat. Deglaze the pan, scraping up the browned bits from the bottom with a wooden spoon; pour the liquid into the pot. Add the bay leaves, peppercorns, parsley, and 3 1/2 quarts water; bring to a boil over high heat, skimming foam from surface. Reduce heat; simmer 3 hours.
Remove the solids from the stock; discard. Strain the stock through a fine sieve into a large bowl. Let cool completely. Cover with plastic wrap; refrigerate until the fat has risen to surface. Skim off fat before using.