Four-onion ginger soup with goat cheese toasts
Instructions:
- You will need to make the stock at least 1 day before
you make the soup.
- 12 thin slices bacon (about ÿ pound)
- 1 1/2 pounds each white, yellow, and red onions, thinly sliced lengthwise
- 1 piece (1 ounce) fresh ginger, peeled and finely julienned (π 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
- 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 350F. 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.