SWEET ONION SOUP
Steps:
- 10 minutes: In Dutch Oven on Med/ Med-High Melt 3/4 stick of Butter and add 1/4 lb of chopped Pancetta and cook for until it starts rendering some. While the Pancetta is rendering, slice up 2 Onions thinly (or with a mandolin), 4 Shallots, and 2 Garlic Cloves 15 minutes: cook onions, shallots, and garlic until they are tender, stirring occasionally. 5 minutes: Add 1/3 cup of flour and stir. cook until flour starts to brown. Deglaze Dutch Oven with 2 cups of Moscato Wine and turn heat up to Med-high/High. Scrape the bottom well to free up caramelized contents. Gradually Add 32 oz each of beef and chicken broth, stirring often to blend with flour well until contents come to a good boil. Reduce heat to Medium Chop up Celery Leaves (or Parsley) and add to pot. Tie together Thyme, Bay leaf, and Sage with string and add to pot. Season with fresh-cracked 4 Pepper Blend (about 2 Tsp) Add sea salt, a few dashes at a time. Most Broth has plenty of sodium, so don't add too much Add about 1 Tsp of onion powder Squeeze in juice from 1 lemon 60 minutes: Simmer contents for about an hour toward the end, start your oven broiler @ 300 degrees Fahrenheit Add a little more peppercorn blend seasoning (~1 tsp) and stir in at end Remove and discard seasoning bundle Slice and then dice up french bread in large cube shapes and add to the bowls Ladle Soup into bowls Top bowls with sliced cheese. Top sliced cheese with finely grated Parmesan cheese. 5 minutes: Put bowls on a cookie sheet and then under a broiler until cheese is browned. Put bowls on small plates. Serve hot.
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