Bourbon Onion Soup

Added by: Mountain Standard

Caramelized Onion Soup, with Bourbon, Hickory, and Dry Jack
Yield=4 Qt.
16 8oz. servings

5 lbs. yellow onion, peel, slice ½ moon julienne
Place onion in a large pot heavy bottomed pot with 4 T. of bacon fat and a small pinch of salt. Cook/caramelize over medium high heat until caramelized and a deep golden brown color, scrape the bottom of the pan often to prevent burning.
Deglaze the pot with:
2 C. bourbon whiskey
Reduce the bourbon until dry.
Next add:
4 oz. good quality slab bacon chunks or slices
2 C. veal stock
2 Qt. chicken stock
1/2 C. tamari soy sauce
1/2 C. white soy sauce
2 oz. parmesan cheese rinds, tied in cheesecloth sachet
1/4 oz. fresh thyme, tie in butcher’s twine
Spice sachet in cheesecloth:
1 T. peppercorns
1 cinnamon sticks
2 star anise pods
2 cloves
½ oz. hickory wood chips/chunks
Bring soup to a low simmer and simmer over low heat (NO REDUCTION) for 1 hour
Remove the sachets/thyme bundle/and bacon chunks
Season the soup with 3 T. sherry vinegar, 4 oz bourbon and salt and pepper as needed

Torn Sourdough Croutons:

Take a loaf sourdough, rustically tear the bread into medium sized chunks, toss the bread with melted butter, salt and pepper and place on sheet pan in a 375 degree oven. Toast the bread chunks till crisp, firm and golden brown.

Method of Preparation:
32 slices soft Monterey Jack Cheese
Large chunk, aged dry jack cheese, preferably one year aged (may substitute parmesan Reggiano if dry jack is not available)
Turn Broiler in oven onto high heat. Laddle 8 oz of soup into soup bowls/crocks. Scatter torn sourdough croutons across the top of the soup. Lay two slices of Monterey Jack across the croutons, draping a bit of of the cheese over the edge of the soup bowl. Place the bowls under the broiler and cook until cheese is melted and browned. Remove the soup from the oven and using a cheese grater or micro-plane, grate a large pile of the dry jack over the entire soup/melted cheese.

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