Chef Duncan Firth
Barona Oaks Steakhouse
888/722-7662
www.barona.com

French Onion Soup Reimagined

Chef Duncan Firth says his new version of French onion soup has all the flavor of the original but is much lighter. “Enjoy this with a slightly chilled glass of Beaujolais or a Spanish sherry,” Chef Duncan recommends.

Serves 4

For the soup
4 large yellow onions, sliced
2 tablespoons salt
2 cups water
1 small sprig thyme
4 garlic cloves
2 tablespoons butter
4 cups good-quality chicken stock
1/2 cup Marsala, sherry or Madeira

For the grilled-cheese sandwiches
4 slices good-quality sandwich bread
2 teaspoons soft butter
4 slices Swiss cheese

Bacon garnish
4 slices thick-cut bacon

Onion garnish
1 large yellow onion, thickly sliced
1 teaspoon salt
2 tablespoons butter

Directions:
1. Heat a heavy-bottomed pot over medium heat.
2. Place onions, salt, water, thyme, garlic and butter in pot. Cover.
3. Cook over medium heat until onions are translucent. Uncover and continue to cook.
4. As the onions start to caramelize, stir until the onions are an even brown color.
5. Add chicken stock and wine to the onions.
6. Cook for 10 minutes over medium heat.
7. Remove thyme sprig. Puree in blender or with hand blender.
8. Slice bacon into small pieces. Crisp in a pan or in a microwave. Drain on paper towel.
9. For the onion garnish, cook thickly sliced onions in salt and butter until just softened.
10. To serve, pour soup into warm bowls. Garnish with chopped bacon and wilted onions. Serve grilled-cheese sandwiches on the side.