The stream of life is carrying me along, pulling me into uncertainty, as it ebbs and flows and eventually takes form. It’s happening both in life and in the food I create. My need for security is being replaced by Patience. Presence. Time. These are things that I fight with resilience on a cellular level. I think we all do, to some degree. However sometimes, we get the opportunity to slow down, to savor, to relax into the current and be surprised by the result.
I write this as I sit patiently, waiting for onions caramelize. As my well-intentioned plan is being whisked away by the undertow and evolving into something else, entirely. If this sounds a bit esoteric, I apologize. It just happens to be where I’m at, in this moment.
I encountered one minor barrier after another. However, what evolved is only redolent of French onion soup. Rather, it is a hop-infused, sweet, aureus onion soup. The onions were cooked down to nearly a jam, and used as a base for the broth, which was then topped with artisan bread, and possibly the best aged goat cheese I’ve ever had good fortune to sample.
Clementine – Aged Goat Cheese from Yarmuth Farms
I’ll offer a template of the recipe, however there wasn’t really one to follow. I started with general encouragement and inspiration from Dorie Greenspan’s recipe for onion soup, then transformed it with a bit of what was available to me in the pantry. I hope you enjoy it.
1 tablespoon butter
2 tablespoons olive oil
3 large yellow onions, quartered lengthwise and thinly sliced
3 cloves garlic, center removed, minced
6 cups chicken broth (or vegetarian chicken-flavored broth
1 cup beer
4 slices good thick country bread, or french bread
1 cup grated cheese (cave-aged Gruyère, or if you can find it, Yarmuth Farms Clementine)
Set a 4-quart stockpot, enameled cast iron, if you have one, on low. Warm butter and olive oil over low heat; add onion and garlic. Keep heat on low, and give a stir every 10-15 minutes, until the onions are golden and sticky. Be mindful of the heat, as burnt onion is not ideal. Once the onions have caramelized (this will take a good hour or so), add a tablespoon of flour. Stir for ~1 minute, then add 1/2 of the beer to deglaze the pan. Add broth and remaining 1/2 cup of beer. Bring to a boil and then lower to a simmer and let it bubble away for ~30 minutes. Taste for salt, then give it a few grinds of pepper.
Meanwhile, cut bread to the size of large ramekins, or other oven-safe bowls. toast bread on either side under broiler. When ready to serve, ladle soup into bowls, then top with bread and cheese. Place under broiler until bubbly and browning. Serve hot.