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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

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
  • Coarse salt and freshly ground pepper
  • 1/2 baguette, halved lengthwise
  • Olive oil, for brushing
  • 3 ounces fresh goat cheese

Directions

  1. 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.

  2. 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.)

  3. 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.

  4. 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.

  5. 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.

Cook's Notes

You will need to make the stock at least one day before you make the soup.

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