Hamersley's red onion soup

Serves 6

4 medium red onions, cut into a large dice
2 carrots, cut into a medium dice
3 garlic cloves cut in half
1/2 russet potato, peeled and cut into a medium dice
2-3 tablespoons vegetable oil
2 tablespoons tomato paste
1 teaspoon herbes de Provence (see Note)
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 cup red wine
2 cups beef stock
3 cups chicken broth
Slices of French baguette
4 ounces Asiago cheese, grated

Heat oven to 350 degrees. Toss together onions, carrots, garlic, potato, vegetable oil, tomato paste, herbes de Provence, salt and pepper in a roasting pan. Cover pan with lid or aluminum foil and cook in oven until onions are tender, about 1 hour.

Remove pan and transfer contents to a soup pot. Add wine, beef stock, chicken broth and 3 cups water. Bring to a boil on top of stove. Lower heat to simmer and cook 45 minutes more. Strain over a clean pot and reserve vegetables and broth separately.

Puree cooked vegetables in food processor until smooth. Add puree back to broth and whisk to combine. Bring to a boil, lower to simmer and cook about 5 minutes. Season with additional salt and pepper to taste.

Toast baguette slices under broiler on a baking sheet. Ladle soup into warm bowls. Place a slice or two of toasted bread on top of each bowl, sprinkle generously with cheese and serve immediately.

Note: You can buy herbes de Provence in the spice section of most grocery stores or mix your own from 2 tablespoons each of dried thyme, oregano and marjoram, 1 tablespoon each of dried tarragon and rosemary, 1/2 teaspoon fennel seeds and a pinch of lavender buds (optional).

Per serving: 231 calories, 10g protein, 13g fat (5g saturated), 19g carbohydrate 1,218mg sodium, 15mg cholesterol, 3g dietary fiber.

''Bistro Cooking at Home,'' by Gordon Hamersley

Recipes from the Collection of Mark and Danielle Hughes

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