Prep 1 hr 30 mins
Cook 2 hrs
Came across this in an older issue of F & W and to put it here for safe keeping. Created by Chef Michael Mina in his early days of Aqua a San Francisco restaurant. The combination of tuffled pecorino cheese and camelized onions creates a mix of earthiness and sweetness. The truffle-insfused percorino cheese should be available in any good cheese shop.
- 4 tablespoons unsalted butter
- 3 lbs sweet onions, sliced 1/4-inch thick
- 2 bay leaves
- 1⁄2 cup water (about)
- 1⁄4 cup all-purpose flour
- 1 cup dry red wine
- 3 quarts beef stock (preferrably homemade)
- 10 fresh thyme sprigs, tied with cotton string
- kosher salt
- fresh ground black pepper
- 1 baguette, sliced 1/3-inch thick
- 1⁄4 cup extra virgin olive oil
- 10 ounces truffled pecorino cheese, coarsely shredded (3 cups)
- Melt butter in a large heavy casserole. Add onion and bay leaves, cover and cook over moderately high heat, stirring occasionally, until the onions are very soft, about 15 minutes. Uncover and cook over moderate heat, stirring occasionally, until the onions are deeply browned, about 1 1/2 hours longer. Add tablespoons of water as necessary if the onions begin to dry out.
- Add the flour to the onions and cook, stirring, for 2 minutes. Add the wine and cook, stirring constantly, until nearly evaporated, about 2 minutes. Add the beef stock and thyme and simmer until reduced to 10 cups over moderately low heat, approximately 35 minutes. Discard thyme bundle and bay leaves. Season with kosher salt and freshly ground pepper.
- Preheat broiler. Ladle soup into 10 heatproof bowls. Place 3 baguette toasts in each bowl and scatter with cheese. Place the bowls on a sturdy baking sheet and broil for about 2 minutes, or until cheese melts, placing baking sheet approximately 4 inches from the heat source.
- Enjoy at once!
- Note: Soup can be refrigerated up to 4 days.