Onion and Sage Soup
Sage brings this onion soup to life. Have extra bread on hand for dunking.
1/4 cup unsalted butter
1 small handful fresh sage leaves
5 cloves garlic, peeled and crushed
1/2 red onion, chopped
1/2 yellow onion, chopped
3 shallots, chopped
2 leeks, chopped
salt and freshly-ground black pepper for seasoning
2 cups beef stock
baguette or rustic loaf, preferably stale
freshly-grated sharp cheddar for topping
Yields: 4 appetizer portions
1. In a saucepan on medium heat, add butter and stir until melted. Add in leeks, onion and garlic, and sauté until golden. Season with salt and pepper.
2. Add sage, and stir for an additional 2-3 minutes. Add beef broth to the pot, and allow vegetables to simmer on low until very soft, approximately 15-20 minutes.
3. Toast small slices of bread in the broiler until golden, about two per serving. Pour soup into individual heat-safe ramekins, and top with torn pieces of bread followed by a generous amount of freshly-grated sharp cheddar. Place ramekins back into the broiler until melted. Garnish with fresh sage.