Five Onion Soup
By chef Todd English and executive chef Michael Suppa of the Plaza Food Hall, a European-style market in New York City.
A variation of the French classic using local organic produce where possible.
Yield: 14 cups
- 2 tablespoons Nudo olive oil
- 1 cup chopped slab bacon*
- 16 garlic cloves, thinly sliced
- 1 whole free range chicken,* about 2½ pounds, cut up
- 1 ham bone*
- 5 white onions, peeled and thinly sliced
- 8 shallots, peeled and thinly sliced
- 4 leeks, well washed and thinly sliced
- 8 to 9 red onions, peeled and thinly sliced
- 3 tablespoons fresh rosemary leaves or 1 tablespoon dried
- 3 bay leaves
- 10 cups homemade chicken stock* or Pacific Natural Foods organic low sodium chicken broth
- 1 tablespoon chopped fresh rosemary leaves
- ¼ cup julienne scallions
Place a large stockpot over a medium high heat and when it is hot, add the oil. Add the bacon and cook until the fat begins to render, about 3 minutes. Add the garlic and cook until it is lightly toasted, about 2 to 3 minutes. Add the chicken and the ham bone and stir well. Cook until the chicken just begins to brown, about 5 minutes.
Add the white onions, shallots, leeks, and red onions, a few at a time, stirring well after each addition. Reduce the heat to medium low, add the rosemary sprigs and bay leaves and cook until the onions are well browned and soft, about 20 to 25 minutes. Increase the heat to medium, add the chicken stock and cook for a half hour.
Discard the chicken pieces and the ham bone. Add the chopped rosemary and cook until the soup has reduced by about 1/3 or about 20 minutes. Serve immediately or refrigerate for up to three days.
* Products from Dickson's Farmstand Meats, which sources all its products from local farms, handpicked because of their commitment to producing natural, humanely raised, high-quality, and distinctive meat products.