Four Onion Soup with Ginger

Four Onion Soup with Gruyere Toast

Four Onion Soup: Caramelized onions are a remarkable flavor booster. Sliced thin to expose all their starches, french onion soup slowly softens, turns a deep golden brown, and becomes wonderfully sweet. They are, of course, at the heart of Four onion soup with ginger. In this update on the traditional recipe, we round out the flavors with three types of onion-red, white, and yellow and combine them with an equal amount of shallots and a nice amount of fresh ginger.

• Cut red and sweet onions in half lengthwise; peel and thinly slice crosswise.

• Trim ends and green tops from leeks and discard.

• Slice whites in half and clean under water, then slice to make thin half-moons.

• In a 4-to 6-quart pan over medium-low heat, melt butter.

• Add red and sweet onions, leeks, and shallots. Sprinkle with 1 teaspoon salt.

• Cook, stirring occasionally and adjusting heat as necessary to prevent scorching. Cook onions until they are very soft and a deep golden brown color, about 1 hour.

• Stir in broth, wine, and thyme; add pepper and more salt, to taste.

• In a large high-sided skillet, heat oil over medium. Add onions and ginger; cook, stirring occasionally, until soft and translucent, 45 minutes. Add shallots and sage. Continue cooking, stirring occasionally as onions reduce, until they are very soft and caramelized, about 1 hour. (Add a few tablespoons broth or water to skillet if onions start to stick.)
• Preheat oven to 350°F. Pour broth into skillet, and bring to a boil. Reduce heat to a simmer, and cook 15 minutes more, stirring occasionally. Season with salt and pepper.
• Meanwhile, arrange bread on a baking sheet; brush with oil, season with salt and pepper, and sprinkle with cheese. Toast in oven until cheese is melted and golden, about 8 minutes.
• While toast is in oven, heat 2 inches oil in a medium saucepan until shimmering. Fry sage leaves until just crisp, 15 to 20 seconds; use a slotted spoon or wire skimmer to transfer to paper towels to drain.
• Divide soup among six bowls; garnish with sage leaves, and serve with cheese toasts.

Make a big batch of caramelized onions and store them in an airtight container in the refrigerator for up to five days. Use them as a filling for omelets, a topping for burgers or steaks, or a sandwich spread. They are also delicious tossed with pasta.