Four-Onion Ginger Soup with Goat Cheese Toasts Recipe

Name: Four-Onion Ginger Soup with Goat Cheese Toasts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 thin slices bacon (about 1/2 pound); 1 1/2 pounds each white, yellow, and red onions, thinly sliced lengthwise; 1 piece (1 ounce) fresh ginger, peeled and finely julienned (1/3 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; 3 pounds chicken thighs; 3 pounds chicken wings; 2 large Spanish onions, quartered; 1 bunch carrots, trimmed and cut into 2-inch pieces; 7 stalks celery, cut into 2-inch pieces; 1 garlic head, halved crosswise; 2 fresh or dried bay leaves; 1 tablespoon whole black peppercorns; 1/2 bunch fresh flat-leaf parsley; (makes 2 quarts)

Servings: persons

12 thin slices bacon (about 1/2 pound)
1 1/2 pounds each white, yellow, and red onions, thinly sliced lengthwise
1 piece (1 ounce) fresh ginger, peeled and finely julienned (1/3 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
3 pounds chicken thighs
3 pounds chicken wings
2 large Spanish onions, quartered
1 bunch carrots, trimmed and cut into 2-inch pieces
7 stalks celery, cut into 2-inch pieces
1 garlic head, halved crosswise
2 fresh or dried bay leaves
1 tablespoon whole black peppercorns
1/2 bunch fresh flat-leaf parsley
(makes 2 quarts)

1
In a large high-sided skillet, cook the bacon over medium heat, turning occasionally, until crisp, about 10 minutes.
2
Transfer the bacon to a paper-towellined plate to drain.
3
Pour off all but 1 1/2 tablespoons fat; reserve for another use.
4
Add the onions and ginger to the skillet; cook over medium heat, stirring occasionally, 30 minutes.
5
Add the shallots and sage.
6
Continue cooking, stirring occasionally as onions reduce, until they are very soft and caramelized, about 1 hour.
7
(Add a few tablespoons stock or water if the onions start to stick to the skillet.)
8
Preheat the oven to 350F.
9
Pour the stock into the skillet, and bring it to a boil.
10
Reduce heat to a simmer, and cook 15 minutes more.
11
Season with salt and pepper.
12
Meanwhile, cut each bread half diagonally into 6 1/2-inch-thick pieces.
13
Brush with oil; season with salt and pepper.
14
Arrange on a baking sheet, and toast in the oven until golden, about 20 minutes.
15
Spread the toasts with goat cheese; top each with a bacon slice.
16
Divide the soup among 6 bowls; garnish with sage leaves, and serve each with 2 toasts on the side.
17
Preheat the oven to 450F.
18
Arrange the chicken pieces in a single layer in a large roasting pan.
19
Roast, turning once halfway through, until skins are golden brown and crisp, about 1 1/2 hours.
20
Add the onions, carrots, celery, and garlic; roast 30 minutes more.
21
Transfer to a large stockpot; set aside.
22
Pour 1 cup water into the roasting pan; bring to a boil over high heat.
23
Deglaze the pan, scraping up the browned bits from the bottom with a wooden spoon; pour the liquid into the pot.
24
Add the bay leaves, peppercorns, parsley, and 3 1/2 quarts water; bring to a boil over high heat, skimming foam from surface.
25
Reduce heat; simmer 3 hours.
26
Remove the solids from the stock; discard.
27
Strain the stock through a fine sieve into a large bowl.
28
Let cool completely.
29
Cover with plastic wrap; refrigerate until the fat has risen to surface.
30
Skim off fat before using.

3144

kcal

Calories

180

Fat

Carbs

326

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 12 thin slices bacon (about 1/2 pound), 1 1/2 pounds each white, yellow, and red onions, thinly sliced lengthwise, 1 piece (1 ounce) fresh ginger, peeled and finely julienned (1/3 cup), 1 1/2 pounds shallots, thinly sliced, and more.

Yes, Four-Onion Ginger Soup with Goat Cheese Toasts falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Four-Onion Ginger Soup with Goat Cheese Toasts

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