Category Archives: Pickled Shallots

09.15 – Not Your Average Onion Soup

Fall is just around the corner, and after almost a full year without an official Sunday Dinner, I finally got prodded into getting this show back on the road.

I started with a duck I had stashed in the freezer this spring, and then let the changing weather guide the rest.  The star of the meal was actually an onion soup recipe I found on Epicurious, and trust me, it is worth a try (even though your apt will smell like onions for at least a week, weird!)



Baked Fontina with apples
Marrow Bones with sour dough toast points
Onion soup with onion jam and pickled shallots
Roasted Duck and mixed Italian sausages
Green salad
Cheese Cake by guest Marykate


Pickled Shallots
4 shallots, peeled and thinly sliced into rings
1/4 cup white vinegar
1/4 cup cider vinegar
1/4 cup sugar
1 cup water
1/2 tsp kosher salt
Clean ball jar with lid

Combine vinegars, sugar, water and salt in a small sauce pan and heat to boiling to create a brine.  Pack sliced shallots in clean ball jar.  Once brine reaches boiling, pour over shallots leaving about 1/4 inch space at the top of the jar.  Cover with lid and let cool.  Place jar in fridge once it is at room temperature.  Pickled shallots will be ready in 24 hours, and will last about a month.

* Note this makes a lot of brine.  I used the left-overs to pickle some eggs.  This is as easy as placing peeled, hard-boiled eggs in the brine, in the fridge over night…


Red Onion Jam
1 red onion, peeled and sliced into thin half moons
2 tbsp olive oil
1/4 cup dry red wine
1/4 cup cider vinegar
1 tbsp sugar
1/2 stick of cinnamon
1/2 star anise
1/4 tsp red pepper flakes
2 whole allspice

Saute onion in olive oil in a medium sauce pan for 5-7 minutes over medium heat to soften, but not brown.  Add wine, vinegar, sugar, cinnamon stick, star anise, red pepper flakes, and allspice and bring to a boil.  Reduce to a simmer and cook 40-45 minutes until thick and syrupy.  Add a pinch of salt to taste and move to a clean ball jar.  Eat now, or if making ahead, cover with lid and let cool to room temperature.  Jam will last about 2 weeks in the fridge.


Creamy Onion Soup
1/4 cup olive oil
4 large white onions, peeled and chopped (about 4 cups)
1 leek, whites only, cleaned and chopped
2 celery stalks, chopped
4 cloves garlic, peeled and diced
1 Serrano chili, chopped, seeds and ribs removed (I didn’t and my soup was SPICY, oops)
2 tbsp fresh grated ginger
1/2 cup vermouth
1/2 cup water
1 cup heavy cream
Salt and pepper to taste

In a large stock pot, saute onions and leeks in olive oil for 5 minutes until softened, but not browned.  Add celery, garlic, Serrano and ginger.  Cover and let steam on medium heat for 10 minutes.

Add vermouth and water and bring to a boil.  Boil 4 minutes until liquid has reduced by half.  Cook another 30 minutes, covered.

Take off heat and add in cream.  Puree until smooth.  Finish with salt and pepper to taste.

Serve warm, garnished with onion jam, pickled shallots and garlic crouton.

Garlic Crouton
6 small slices  bread of your choice (I used sour dough)
3 cloves garlic, sliced in half
1/4 cup olive oil

In a cast iron skillet, heat olive oil on medium heat for about a minute.  Add bread and cook a minute or two until browned on bottom.  Flip and brown the second side.  Remove bread from oil and let cool for 5 minutes.  Rub bread (now toast) with raw garlic on both sides and season with a little salt.

Photo Sep 15, 9 00 46 PM

This was a very heavy meal and I managed to make everyone uncomfortably full…yet somehow they were able to rally for Marykate’s cheese cake.

Joe notably finished the cheese cake for dinner a few nights later.

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