Planet Green
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Ingredients:
2 tablespoons olive oil
1 1/2 cups thinly sliced yellow onion
1 1/2 cups thinly sliced red onion
1 1/2 cups thinly sliced white onion
1 1/2 cups thinly sliced shallots
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 bay leaves
12 sprigs of thyme, bundled
1 1/2 cup sliced leeks, bottoms only, well rinsed in several changes of water
1 1/2 cup sliced green onion, bottoms and tops
1/4 cup flour
1/2 cup sherry
2 quarts vegetable broth or chicken broth
1 teaspoon Worcestershire sauce
1/4 cup finely chopped chives, for garnish
Parmesan-Garlic Toasts, recipe follows
Method:
In a one-gallon stockpot or larger, heat olive oil over medium-high heat. Add the yellow, red, and white onions, shallots, salt, pepper, bay leaves and thyme bundle. Cook until onions are very soft and beginning to caramelize, about 10 minutes. Reduce heat to medium low and continue to cook, stirring frequently, until onions are dark brown and caramelized bits appear at the bottom of the pot, 55-60 minutes longer. Add leeks and green onion and cook until soft, 3 to 4 minutes. Dust with the flour, stir, and cook until flour turns golden. Whisk in sherry and vegetable broth. Bring soup to a boil over high heat, reduce the heat to medium-low and simmer for 30 minutes, stirring occasionally. Remove from heat and add Worcestershire. Ladle soup into bowls, sprinkle with chives and serve with Parmesan-Garlic toasts.
Yield: 2 quarts, 6 to 8 servings
Parmesan-Garlic Toasts
Ingredients:
4 tablespoons olive oil
1 tablespoon minced garlic
One 12-inch long thin French baguette, sliced
1/2 cup freshly grated Parmigiano-Reggiano (about 1 1/2 ounces)
Method:
Preheat the oven to 350 degrees F. Line a large baking sheet with aluminum foil and set aside. Combine the olive oil and garlic in a medium bowl using a wooden spoon or rubber spatula. Spread bread slices evenly with the garlic butter and top with the grated cheese. Arrange slices on the prepared baking sheet and bake until fragrant and golden brown, about 12 minutes. Alternatively, broil until golden brown, 1 to 2 minutes. Serve hot.
Yield: 6 to 8 servings
Editor's Note: Look for organic and locally-grown produce.
Learn more about sustainable food choices with our Eat Green Guide.
This recipe was featured in the Right... From the Beginning Episode of Emeril Green.
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