Four-Onion Ginger Soup with Goat-Cheese Toasts
Onions have been used over time in medicine and art, but are best known in cuisine, as in four-onion ginger soup.
- Servings: 6
Source: Martha Stewart Living, November 2003
- 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
- Coarse salt and freshly ground pepper
- 1/2 baguette, halved lengthwise
- Olive oil, for brushing
- 3 ounces fresh goat cheese
In a large high-sided skillet, cook bacon over medium heat, turning occasionally, until crisp, about 10 minutes. Transfer bacon to a paper-towel-lined plate to drain. Pour off all but 1 1/2 tablespoons fat; reserve for another use.
Add onions and ginger to skillet; cook over medium heat, stirring occasionally, 30 minutes. Add 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 onions start to stick to skillet.)
Preheat oven to 350 degrees. Pour stock into skillet, and bring 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 six 1/2-inch-thick pieces. Brush with oil; season with salt and pepper. Arrange on a baking sheet, and toast in oven until golden, about 20 minutes.
Spread toasts with goat cheese; top with a bacon slice. Divide soup among six bowls; garnish with sage leaves, and serve each with two toasts on the side.