ONION STOCK RECIPE RECIPES

Steps:

• In a large saucepan or stockpot, combine the celery, onion, carrot, ginger, garlic, and a few of the mushrooms. Add chicken stock, beef bouillon, and water. Place the pot over high heat, and bring to a rolling boil. When the mixture reaches boiling, cover, reduce heat to medium, and cook for 45 minutes.
• Place all of the remaining mushrooms into a separate pot. When the boiling mixture is done, place a strainer over the pot with the mushrooms in it. Strain the cooked soup into the pot with the mushrooms. Discard strained materials.
• Serve the broth with mushrooms in small porcelain bowls, and sprinkle fresh chives over the top. Use Asian soup spoons for an elegant effect.

Steps:

• Heat oil in a large, heavy pot over medium. Add onions and cook, stirring occasionally, until soft and beginning to turn golden, 35 to 40 minutes (if onions develop color quickly, reduce heat).
• Add butter, garlic, thyme, bay leaf, 2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring a few times, until golden brown, 15 to 20 minutes more. Add vermouth and boil, scraping up browned bits from bottom of pot, until mostly evaporated, 1 to 2 minutes.
• Stir in stock and Marsala. Bring to a boil, then reduce heat to low and gently simmer 45 minutes. Season to taste.
• Preheat broiler. Ladle soup into broiler-safe crocks or bowls set on a rimmed baking sheet. Nestle a piece of toast into each, partially submerged, and top each with 1/3 cup Gruyère. Broil until cheese is melted, bubbly, and golden brown in places, 2 to 4 minutes. (Soup without toast and cheese can be cooled and refrigerated in an airtight container up to 3 days, or frozen up to 6 months.)