Seven Onion Soup with Homemade Whole Wheat Bread

Last night it snowed! It was the perfect night for Seven Onion Soup (our favorite) and homemade bread (also our favorite). Now let me tell you about this bread recipe. I searched high and low for the perfect one and I finally found it. I love this recipe because I can easily make it with my Kitchen Aid mixer and it stays soft and oh, so yummy. Plus, it doesn't take an entire day to make.


Seven Onion Soup

4 tablespoons unsalted butter
4 slices bacon, chopped
1 1/2 cups sliced yellow onions
1 1/2 cups sliced red onions
1 1/2 cups sliced white onions
1 cup sliced shallots
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 bay leaf
1/2 teaspoon dried thyme
1 cup sliced leeks, bottoms only, well rinsed in several changes of water
1 cup sliced scallions (white parts only)
1/3 cup all-purpose flour
2 quarts chicken stock
1 cup cream
Salt and pepper
3 teaspoons snipped chives, for garnish
Shaved Parmesan, for garnish

In a large skillet, melt the butter over medium-high heat. Add the bacon and cook until the fat is rendered and the bacon is crisp, about 7 minutes. Remove the bacon with a slotted spoon, drain on paper towels, and set aside for garnish.
To the fat remaining in the pan, add the yellow, red, and white onions, shallots, salt, pepper, bay leaf, and thyme and cook, stirring, until very soft and starting to caramelize, 8 to 10 minutes. Add the leeks and scallions and cook until soft, 3 to 4 minutes. Dust flour over, and stir and cook until flour turns light golden. Add the stock and bring to a boil. Reduce the heat and simmer uncovered for 45 minutes, stirring occasionally. Add the cream, stir well to incorporate, and cook for 15 minutes.

Remove the bay leaf and pulse soup with an immersion blender. Return to the pot, stir to combine, and heat gently.

Divide the soup into bowls and garnish each serving with bacon, chives, and a little shaved Parmesan. 6-8 servings.

Simple Whole Wheat Bread

3 cups warm water (110 degrees F/45 degrees C)
2 (.25 ounce) packages active dry yeast
1/3 cup honey
5 cups bread flour
3 tablespoons butter, melted
1/3 cup honey
1 tablespoon salt
3 1/2 cups whole wheat flour
2 tablespoons butter, melted

1.In a large bowl, mix warm water, yeast, and 1/3 cup honey. Add 5 cups white bread flour, and stir to combine. Let set for 30 minutes, or until big and bubbly.
2.Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt. Stir in 2 cups whole wheat flour. Flour a flat surface and knead with whole wheat flour until not real sticky - just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole wheat flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.
3.Punch down, and divide into 3 loaves. Place in greased 9 x 5 inch loaf pans, and allow to rise until dough has topped the pans by one inch.
4.Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes; do not overbake. Lightly brush the tops of loaves with 2 tablespoons melted butter or margarine when done to prevent crust from getting hard. Cool completely
Yield: 3 loaves of bread.

Carrie’s Notes: I always add 3-4 tablespoons of powdered gluten for a chewier bread. Sometimes I’ll add a ½ cup of 10-Grain mix and a couple tablespoons of whole flax seed. Also, as soon as the bread is done, remove from the pan immediately and let it cool on a wire rack. If you don’t do this it will make the bread soggy.