You might remember, last year I made Shrimp Scampi Meatballs for something called the Cover to Cover Challenge from The Bitten Word. Well, they're at it again and I had to participate. This year they simplified to only one magazine, Bon Appetit with multiple people making each recipe.
My assignment: Creamy White Onion Soup
I thought I got off with a fairly easy recipe, until I realized there are actually four parts to this soup: pickled scallions, an onion jam, the soup, and a Fontina toast. Certainly not something I would be dumping in a pot and letting simmer for a few hours. But then again that wouldn't be a challenge would it?!
The soup itself was absolutely delicious. The combination of ginger and Serrano peppers with the onion created a really complex flavor, and when combined with the Fontina toast it was delicious. Personally I wasn't a fan of the onion jam, too sweet for me, though my other taste-testers enjoyed it.
I would certainly make this soup again for a special occasion or guests, but with all the details it is not a 'throw everything in a pot and forget about it' kind of soup, so not likely something that will be on regular rotation.