Four Onion Soup

Recipe from Chef Matt Winters.

Ingredients:

4 large yellow onions
2 tsp garlic, minced
2 cups chopped green onion
1 bunch leeks, julienne
4 oz. butter
1 cup dry sherry or cooking sherry
1 qt chicken stock
1/4 oz. fresh thyme, chopped
3 bay leaves
2 cups half and half
4 - 1/2 oz slices Swiss cheese
kosher salt to taste
pepper to taste
 
Directions:

In a stock pot or large sauce pan melt butter. Peel yellow onions, retaining the stem. Cut the top of the onion 1/4 of the way down. Reserve onion piece. Scoop the center of the onion to form a cavity and retain onion pieces. Add onion pieces, green onion, garlic and leeks to the melted butter and cook until just turning opaque. Add cooking sherry and evaporate. Add chicken stock and simmer to reduce by 1/3. Add thyme, bay leaf and half and half. Simmer for 5 min. Remove bay leaf and discard. With an immersion blender puree all solids in the soup. In a sautee pan with a small amount of pan spray brown the top rim of your onion bowl. Trim roots from onion to make a flat bottom. Place onion in 350 degree oven for 10-15 min. After removing onion from oven add soup and top with Swiss cheese.

Makes 4 servings.