White Onion Soup With Chive Oil Recipes

WHITE BEAN SOUP WITH CHIVE OIL

Steps:

• Put the beans in a large pot, add enough water to cover the beans by 2 inches, and let soak overnight. Drain.
• Heat the olive oil in the same pot over medium-high heat. Add the onion, leeks, tomato, carrots, celery, and garlic and sauté until tender, about 6 minutes. Add the beans, chicken stock, thyme, and rosemary and bring to a boil. Reduce the heat to medium-low, cover, and simmer, stirring occasionally, until the beans are very tender, about 1 hour.
• Working in batches, puree the soup in a blender until smooth. Return the soup to the pot and add the half-and-half, then add more chicken stock to thin the soup if needed, and reheat the soup if necessary. Season to taste with salt and pepper.
• Ladle into espresso cups and top each with a few squirts or a drizzle of chive oil.

CAULIFLOWER SOUP WITH CHIVE OIL AND RYE CROSTINI

Steps:

• For chive oil and crostini:
• Set a coffee filter in a glass; set aside. Blanch chives for 10 seconds in a medium saucepan of boiling salted water. Transfer to a medium bowl of ice water to cool. Squeeze chives dry; coarsely chop and place in a blender. Add 3/4 cup oil; purée until smooth. Pour through coffee filter; let drain for 3 hours at room temperature, or overnight in refrigerator (do not press on solids). DO AHEAD: Can be made 1 week ahead. Cover; chill. Bring to room temperature before using.
• Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper. Brush bread slices (or toss bread cubes) with 1 tablespoon olive oil; toss with rosemary sprigs. Transfer to prepared sheet; bake until crisp, about 12 minutes. Let cool completely. Discard rosemary sprigs. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.
• For soup:
• Preheat oven to 350°F. Place whole cauliflower head in a large baking dish, rub with 4 tablespoons butter, and season with salt. Add 1/2 cup water to dish. Bake uncovered, tenting with foil if cauliflower begins to brown, until a knife inserted into the core meets no resistance, about 1 1/2 hours. Remove cauliflower from oven; let cool. Coarsely chop and set aside.
• Melt 2 tablespoons butter in a large saucepan over medium-low heat. Add onion; cook, stirring occasionally, until onion is soft and translucent, about 15 minutes. Add cauliflower and 4 cups water. Simmer until cauliflower is very soft, about 10 minutes. Let cool slightly. Working in batches, purée in a blender until very smooth. DO AHEAD: Can be made 2 days ahead. Cover; chill.
• Return soup to pot and bring to a simmer, adding more water if too thick. Season with salt. Remove from heat and whisk in remaining 6 tablespoons butter and cream. Serve warm in shallow bowls. Rest crostini on edge of each bowl or scatter croutons over; drizzle with chive oil.

TUSCAN WHITE ONION SOUP WITH CROSTINI

Steps:

• Melt butter and sweat onions, garlic, shallots until translucent. Add thyme and cardamom. Cover with chicken stock and bring to a boil. Season with salt and pepper. Simmer until tender. Blend really well in a blender. Strain through a chinoise. Adjust seasoning and texture.
• For the Balsamic Reduction: In a saucepot over medium-high heat, reduce 1 bottle balsamic vinegar until it's the consistency of syrup.
• For the Crostini: Preheat the oven to 300 degrees. Line a baking sheet with parchment paper and brush with extra-virgin olive oil. Season the pan with salt and pepper. Place the bread slices on the baking sheet and season the bread with extra-virgin olive oil, salt and pepper to taste. Sprinkle the bread with grated Parmesan cheese. Transfer the slices to the oven and bake until golden, about 5 minutes.
• To serve, heat soup in a separate pot, whisk in whipped cream. Ladle into bowl. Garnish with Balsamic Reduction, shaved Parmesan cheese and Crostini.

WHITE ONION SOUP

Steps:

• In a large, heavy-based saucepan heat together the butter and olive oil until the butter has melted.
• Add the onion, celery and garlic and fry gently over low heat for 10 minutes, until the onion, celery and garlic has softened.
• Add the white wine, increase the heat and cook briskly until the wine has reduced by a third.
• Add the bay leaf, bouquet garni, parsley, stock and salt. Bring to the boil, reduce the heat and simmer gently, partly covered, for 2 hours.
• Soften the butter in the oil add the vegetables and cook gently until soft.

CREAMY WHITE ONION SOUP

Steps:

• For pickled shallots:
• Place shallots in a small nonreactive bowl. Bring vinegars, sugar, and 1 cup water to a boil in a small saucepan, stirring to dissolve sugar. Pour over shallots; chill.
• DO AHEAD: Shallots can be pickled 5 days ahead. Cover and keep chilled.
• For red onion jam:
• Heat oil in a medium skillet over medium-high heat. Add onion, season with salt, and cook, stirring often, until soft, 5-7 minutes. Add wine, vinegar, sugar, cinnamon, star anise, red pepper flakes, and allspice. Bring to a boil, reduce heat, and simmer, stirring occasionally, until liquid is thickened and syrupy, 40-45 minutes.
• DO AHEAD: Jam can be made 5 days ahead. Cover and chill.
• For white onion soup:
• Heat oil in a large pot over medium-high heat. Add onions, leek, celery, garlic, chile, and ginger; season with salt. Cook, stirring often, until soft (do not let brown), 10-12 minutes.
• Add wine and mirin to pot, bring to a boil, and cook until reduced by half, about 4 minutes. Reduce heat to medium, cover, and cook, stirring occasionally, until onions are soft and translucent, 25-30 minutes. Let cool slightly, then purée in a blender until smooth. Strain into a large bowl and stir in cream (thin with water, if needed); season with salt. Reheat soup in a clean pot.
• DO AHEAD: Soup can be made 2 days ahead. Let cool; cover and chill.
• For fontina toast and assembly:
• Heat butter in a large skillet over medium heat. Cook bread until golden, about 3 minutes (you'll have 2 extra). Flip, top with cheese, cover, and cook until cheese is melted, about 4 minutes. Top toasts with pickled shallots and chives.
• Spoon some jam into each bowl, pour soup around, and top with toasts.

JUDY'S WHITE BEAN SOUP WITH CHILLI OIL

Steps:

• Put all the butter beans in a large bowl and cover with plenty of cold water so they have room to swell up. Leave to soak overnight.
• Drain the beans. Shuck off and discard the skins by pinching the beans between finger and thumb - it's a laborious job, but worth it. Put the beans in a colander, rinse and shake off the excess water.
• Heat the oil in a pan and fry the onion and garlic for 1-2 minutes. Tip in the carrots and celery and fry gently for 2-3 minutes. Add the beans, stock, bay and thyme with some pepper, and bring to the boil. Reduce the heat, cover and simmer for 20-25 minutes, skimming off any scum, until the beans are soft. Cool for 10 minutes, discard the bay and thyme, then whizz the soup in a food processor until smooth. (You will probably have to do this in batches.)
• Return the soup to the rinsed pan and bring to the boil. Check for seasoning, then serve with a drizzle of chilli oil and a sprinkling of thyme leaves.

WHITE ONION SOUP WITH CHIVE OIL

Steps:

• Have ready a bowl of ice and cold water. In a saucepan of boiling water blanch chives 10 seconds and drain in a sieve. Immediately plunge chives into ice water to stop cooking. Remove chives from ice water, squeezing out excess water, and drain on paper towels. Chop chives and in a blender purée with oil until smooth. Transfer chive oil to a bowl. Chill oil, covered, at least 8 hours and up to 1 day. Pour oil through a fine sieve into a small bowl, pressing hard on solids.
• Thinly slice onions and in a 5-quart heavy kettle combine with broth and wine. Bring mixture to a boil and skim foam. Add thyme and simmer, uncovered, until onions are very tender, 45 to 50 minutes. Cool mixture 10 minutes.
• In a blender purée mixture in batches with butter until smooth (use caution when blending hot liquids), transferring to a bowl. In kettle stir together purée, sugar, vinegar, pepper, and salt to taste and heat over moderate heat, stirring, until heated through. Soup may be made 2 days ahead and cooled, uncovered, before chilling, covered. Reheat soup before serving. With a vegetable peeler shave enough thin slices from Parmigiano-Reggiano to measure about 1/2 cup. Serve soup drizzled with chive oil and topped with Parmigiano-Reggiano.