Seven Onion Soup

This recipe is bursting with flavor!  Onions are often overlooked as the main star of the dish but this soup recipe really highlights their natural sweetness.

Ingredients:

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5 slices thick cut bacon
2 jumbo yellow onions
1 white onion
1 small sweet onion
1 Vadalia onion
5 yellow pearl onions
3 large shallots
3 scallions – sliced
1 stick plus 3 tbls butter
3 tlbs flour
1 tsp dried thyme
5 cups chicken stock
1/2 cup heavy cream
2 bay leaves
black pepper
salt – In this recipe I use fabulous J.Q. Dickinson salt which is a West Virginia company and can be found here http://www.jqdsalt.com/ (A gift from my wonderful friend Jeanine Faegre)

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Start by small dicing and rending the bacon.

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Remove the bacon to a paper towel to drain.

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Add the stick of butter to the bacon fat and melt, scraping the bits of bacon from the bottom of the pan.

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Slice all onions and add to the fat over medium-high heat.  Cover and let cook down for an hour an a half – stirring every 10-15 minutes.

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When the onions begin to fall apart, remove the lid and cook for 20 additional minutes.

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The onions will begin to slightly caramelize and stick to the bottom of the pan.  When this happens, remove from the heat to cool.

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Blend in the food processor until smooth.  Let the onion puree cool.

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In the meantime, add the remaining 3 tablespoons of butter to the pan along with the flour, thyme, salt and pepper – creating a roux.

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Cook the roux for 5 minutes, stirring constantly with a whisk.

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Add the chicken stock and bay leaves.  Cook for 10 minutes until boiling.

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Add onion puree and cream – heat until boiling.

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Remove from heat and adjust seasonings to taste. For this dish I go a tad heavy on the black pepper.

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Garnish with scallions and enjoy.

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