Topped with Felix Crisps

Ingredients:

• 2 large yellow onions
• 2 large red onions
• 2 medium Cipollini onions
• 2 medium shallots
• 2 leeks
• 2 bunches of scallions
• ⅓ cup butter
• ¼ cup AP flour
• 1- 1 ½ cups dry sherry
• 1 quart chicken stock
• 2 cups heavy cream
• 2 bay leaves
• Salt
• Pepper
• 1 5oz wedge Felix (crumbled)

 

Directions:

Cream of Caramelized 6-Onion Soup

1. Slice all of the onions.  Try to keep the thickness level of the onions as even as possible.
2. In a thick-bottomed, large saucepan, melt butter on medium-heat.  Once melted, add in the sliced onions.  Turn down the heat to low.  Sprinkle onions with a bit of salt.  Place a heat-proof lid (like a cast iron or dutch oven lid) over the onions.
3. Continue to check on the onions, stirring every 5 minutes or so.  Scrape the brown, caramelized bits off the bottom to ensure nothing burns.  Let the onions caramelize for about 45 minutes to 1 hour.  Cook until the onions are dark and brown.
4. When the onions are done, add the flour to the onions and cook for about 1-2 minutes, stirring to mix thoroughly.  Pour in the sherry and cook until the mixture has thickened.
5. Add in the chicken broth, bay leaves, salt and pepper.  Bring to a boil.  Reduce heat to medium-low and let simmer for about 30 minutes so the flavors combine.
6. Using an immersion blender, blend the soup together until you have a creamy, thick soup.  Alternatively, blend in a blender in batches making sure to be careful, as the soup is hot.  If using a blender, let the soup cool for about 5 minutes before blending.  Pour back into saucepan.
7. Slowly add in the heavy cream and whisk until combine.  Let the soup heat up for about 5 minutes on low-medium heat.  Garnish with Felix crisps, melted onions, bacon bits, etc and serve.

Felix Crisps

1. Preheat the oven to 400℉.
2. Place crumbled slices of Felix cheese on a silicone-lined baking sheet.  We like to cut thicker ½ in. slices off a chunk of Felix and lightly crumble.  You still want some larger crumbles so no need to overdo it.  Leave the rind on the cheese.
3. Bake for about 15-20 minutes, checking on the cheese every few minutes or so.  You want it to crisp up, but not burn.  Depending on your oven, the cooking time may vary.  Remove from the oven when you see crunchy golden bits sprinkled with some darker, crispy rind bits.
4. Let the cheese cool for about 5 minutes.  Using a spatula, get under the crisp and gently remove from the silicone mat.  We love using our fish spatula.  Its thin, metal flipper makes it easy to get under the crisps.  Did your crisp fall apart?  No worries!  Just crumble and sprinkle on top of your soup.