P.O. Box 221940
Carmel, CA 93922
P: 831-626-9000
info@lincolncourt.com

4-onion Soup
Show: Jan. 9th, 2003

Ingredients: Serves 6-8
6 Tbls Butter, unsalted
1 Onion, yellow, thinly sliced
1 Onion, red, thinly sliced
5 Shallots, chopped
1 Leek, sliced
2 cups Cioppolini onions, roasted
1 cup Wine, dry white
1 cup Beef Stock
5 1/2 cups Chicken stock
2 Tbls Sherry or Madeira
1 Tbls  Salt, kosher (less if using canned stock)
Black pepper to taste 12 slices French bread, toasted, cut at diagonal
5 oz Cheese, Gruyere, coarsely grated
1 cup Cheese, Parmesan, freshly grated
1 cup Mayonnaise
1/2 cup Green Onions, chopped

Procedure:
In a large wide pot, melt 6 Tbls unsalted butter, over low heat. Add the mixed onions and leek. Spread as thinly in the pot as possible to brown. Cook, slowly stirring occasionally until they reach a caramel brown and are soft, about 30-minutes. Stir more frequently toward the finish.

Stir in 1 cup dry white wine and bring to a boil, scrapping the bottom of the pan so as to get in all the browned bits of onions. Continue stirring while pouring in 1 cup of beef stock. Then pour in 5 1/2 cups of chicken stock. Add 2 cups Cioppolini onions that have been roasted whole. Season to taste with salt and pepper. Add 2 Tbls Sherry or Madeira. Lower heat to a simmer for 10 minutes.

To gratin: (Adding the cheeses)
Preheat broiler:
Mix together 5 oz Gruyere, 1 cup Parmesan Cheeses, 1 cup mayonnaise and 1/2 cup chopped green onions. Spread mixture on the French bread. Lay two slices of toasted French bread in the bottom of each ovenproof bowl or crock. Pour a cup of soup over the bread and sprinkle the cheese mixture evenly over the soup. Place the crocks/bowls under the broiler until bubbling and brown, serve immediately.