SWEET ONION SOUP WITH RAREBIT & CRISPY SAGE LEAVES

Ridiculously good. I had no idea I liked sage until this soup came along and now, I'm advocating for the use of way more than seems appropriate. You can use pretty much any combination of onion-like foods you have around, and this will turn out fantastic so feel free to use up whatever needs to exit your pantry. I like to go heavy on the leeks, but it all comes out a mellow green so no points for creative color combos.

Ingredients are listed in the order they appear in the recipe and anything that requires prep is in bold. Ingredients are bolded in the directions when you first encounter them as well as when they are reintroduced after being set aside. All ingredients are Capitalized.

Source recipes: Jaime Oliver & Queen Dragon Mom

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INGREDIENTS:

Onion soup:

6 cloves Garlic, crushed

3 Red Onions, sliced

2 White Onions, sliced

3 large Shallots, sliced

5 Leeks, sliced

8 Fresh Sage leaves, torn

3 Tablespoons Unsalted Butter

2 Tablespoons Olive Oil

Salt & Pepper to taste

¼ cup Rubbed Sage

8 cups Chicken Stock

2 Tablespoons Worcestershire Sauce, divided

Crispy Sage Leaves:

1 bunch Fresh Sage Leaves, stems removed

Olive Oil

Salt

Rarebit:

Bread, thickly cut

9 ounces Cheddar Cheese, grated

(remaining ½ Tablespoon Worcestershire Sauce)

1 ½ teaspoon Mustard

½ teaspoon Salt

2 teaspoons Cayenne Pepper

1 ½ ounce Butter

½ cup Beer or Milk

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TOOLS:

Box grater

Dutch oven

Baking Sheet

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DIRECTIONS:

To make the Onion Soup, peel and crush 6 cloves Garlic. Slice 3 Red Onions, 2 White Onions and 3 large Shallots. Trim, wash and slice 5 Leeks.

In a Dutch oven heat 3 Tbs Unsalted Butter and 2 Tbs Olive Oil. Add 6 crushed Garlic cloves and the sliced 3 Red Onions, 2 White Onions, 3 large Shallots and 5 Leeks. Tear 8 Sage leaves and add to pot. Season with Salt, Pepper and ¼ cup Rubbed Sage. Stir together, turning the Onions so they are all coated.

Place lid on Dutch oven leaving it slightly ajar and cook slowly on low heat for 50 minutes. Stir and rotate Onions occasionally to make sure nothing sticks to the bottom and they cook evenly. If the Onions have not cooked done to a lightly browned, smooth consistency cook for an additional 20 minutes with the lid off.

When the Onions are soft and silky remove the lid and add 8 cups Chicken Stock. If you'd like a higher liquid to onion ratio add Water until it meets your desired thickness. Bring to a boil and then reduce heat. Add 1 ½ Tbs Worcestershire Sauce and adjust seasoning as needed. Let simmer for 15 minutes.

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To make the Crispy Sage Leaves, remove the stems from a bunch of fresh Sage.

In a bowl, pour in a a generous amount of Olive Oil. Place a baking sheet next to bowl. Fully submerge a single Sage Leaf, remove from Olive Oil and then gently squeeze out excess oil before placing on baking sheet. Repeat until all the leaves are prepared. Sprinkle the leaves with your favorite Salt.

Turn broiler to high. Place baking sheet in the oven and watch closely for approximately 1 minute. Remove sheet, but leave the broiler on.

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To make the Rarebit, cut your chosen Bread into thick slices and toast. Grate 9 oz Cheddar Cheese and set aside.

In a bowl, combine ½ Tbs Worcestershire Sauce, 1 ½ tsp Mustard, ½ tsp Salt, 2 tsp Cayenne Pepper, 1 ½ oz Butter and ½ cup Beer or Milk. Add 9 oz. Cheddar Cheese and mix.

Spread mixture on Bread and top Rarebit with a drizzle of Worcestershire Sauce. Place under the broiler until cheese is bubbly and browned in spots. This can be done on a separate tray or while placed on top of the soup dish so the cheese melts into the soup. Top the finished Bread with a Crispy Sage Leaf and serve.