Photo and Recipe by Dan Clapson
2 heads garlic, peeled
2 Tbs (30 mL) canola oil
1 Tbs (15 mL) olive oil
3 yellow onions, halved and thinly sliced
2 Tbs butter
3 cups (720 mL) red wine
2 turnips, peeled and julienned
3 carrots, julienned
6 cups (1.5 L) vegetable broth
1 Tbs (15 mL) soy sauce
1 Tbs (15 mL) Worcestershire sauce
1 Tbs (15 mL) balsamic vinegar
To taste salt and pepper
1½ cups grated mozzarella cheese
2 Tbs (30 mL) half and half
2 Tbs finely chopped parsley
2 cm slices of white baguette (amount required varies with size of soup bowl)
- Preheat oven to 375º F.
- Place peeled garlic cloves in tin foil, pour canola oil over top and seal tightly. Place in oven and cook until cloves are golden and tender, about 35 minutes. Remove from oven, discard oil and allow cloves to cool.
- Heat olive oil in a large pot on medium-high heat and add sliced onions. Cook for 10 minutes, stirring occasionally. If onions start to brown, add a small splash of water.
- Add butter, and continue to cook for 5 minutes, stirring occasionally. When onions begin to caramelize, add some red wine to the pot. Once it reduces, add a little more red wine and allow to reduce. Continue this process until there is only 1 cup (240 mL) of wine remaining.
- Pour remaining wine into the pot along with remaining ingredients, bring to a simmer, reduce to medium heat and let cook for 30 minutes, uncovered.
- Use the back of a knife to press confit garlic cloves into a purée and add to the pot. Stir well and season to taste with salt and pepper.
- Combine cheese, cream and herbs in a small bowl. Ladle out soup into 5 heat-safe bowls and top with baguette slices, followed by liberal amounts of cheese mixture.
- Bake in oven until cheese starts to melt and bubble and then turn to low broil and cook until cheese begins to brown, about 3-4 minutes. Remove from oven and cool slightly
- before serving.