Wednesday, November 16, 2011


'Twas a cloudy day and I am in need of some comfort food. Fast.

What could be better than tomato soup and grilled cheese. But as Ina says, "Let's turn the volume up."

Tomboy Tomato and Caramelized Onion Soup

A Bowl Full of Love
I first encountered this soup working at Tomboy restaurant in Chicago.  I managed to get the recipe and played around with it. It is so simple, and extremely satisfying.

3 lbs yellow onions, diced
1 28 oz can chopped tomatoes
1 stick butter, unsalted
2 Tbl olive oil
2 tsp cumin
1 chipotle pepper, chopped
4 cups chicken stock

In a stock pot over low heat, melt better and oil together.  Add onions and stir to coat. Let these suckers cook slowly, allowing to caramelize (roughly 30-35 minutes).  Once the onions are sweet and golden brown, add cumin and chipotle.  Saute for one minute.  Add tomatoes and stock.  Bring to a boil. Reduce heat and simmer for ten minutes.

Using an immersion blender (or working in batches with a traditional blender), puree the crap out of it. Pass through a sieve discarding solids.  Serve hot with a garnish of goat cheese.

*For a fancy grilled cheese, try using a bold stinky cheese like Taleggio or Brie on ciabatta bread with some of my Onion and Fennel Jam! You'll be happy you did.

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