|French Onion Soup|
I sliced three pounds of assorted onions: cipollinis, leeks, and sweet.
Into a pan with 1 1/2 TB melted bacon fat, over medium heat for 20 minutes.
Add 4 ounces of shiitakes and 4 large cloves of garlic, grated. Sprinkle in 1/4 tsp. of dried thyme. Turn the heat down to low for 2 hours, stirring every 10 - 20 minutes.
When the mixture is caramelized in color and pasty, add 3-4 cups of beef broth.
Voila! Suddenly, soup! No thickening agents are necessary. Adjust for salt.
To finish, ladle into ramekins or heat-proof bowls and toast some bread.
Top with shredded cheese (Fontina and Boucher Blue). Place under the broiler for 1 1/2 to 2 minutes.
This soup is exponentially better if refrigerated overnight to allow the flavors to combine. It was VERY filling, and one small ramekin was all I wanted as a serving, but I loved the intense roasted onion/smokey flavor paired with blue cheese.