Equipment
Ingredients
Soup Base
- 54 g lard
- 55 g unsalted butter
- 500 g red onion, thinly sliced
- 500 g white onion, thinly sliced
- 6 garlic, sliced
- 475 ml chianti
- 1 star anise
- 1 cinnamon stick
- 7 juniper berries
- 2850 ml chicken stock
- 5 g salt
- 1 g black pepper, freshly ground
Dumplings
- 85 g crusty bread, cubed
- 120 ml heavy cream
- 14 g lard
- 14 g unsalted butter
- 50 g white onion, finely chopped
- 9 g garlic, slivered
- 1½ g thyme, finely chopped
- 9 g sage, finely chopped
- 20 ml chianti
- 450 g calf's liver, peeled, deveined, cut into large cubes
- 2 egg yolk
- 60 g breadcrumbs
- 6 g all-purpose flour
Garnish
- 10 g chives, minced
- 40 ml extra-virgin olive oil
Nutrition (per serving)
Method
Melt 54g lard and 55g butter in a large heavy saucepan over medium-high heat.
Add red onions, 500g white onions, and 6 sliced garlic cloves to the pan. Cook until deeply caramelized, stirring occasionally, for 40 to 60 minutes.
Pour in 475ml Chianti to deglaze the pan, scraping the bottom to release browned bits.
Reduce the wine over medium heat until it reaches a thick glaze consistency.
Tie star anise, cinnamon stick, and juniper berries in cheesecloth. Add the bundle and 2850ml chicken stock to the onions. Simmer for 20 minutes.
Discard the spice bundle. Season the soup with salt and black pepper to taste and set aside.
Place 85g cubed bread in a bowl and pour 120ml heavy cream over it to soak.
In a medium sauté pan, melt 14g lard and 14g butter. Sauté 50g chopped white onion, 9g slivered garlic, thyme, and sage until onions are translucent.
Add 20ml Chianti to the sauté pan and boil until the liquid has completely evaporated. Remove from heat and allow to cool.
In a food processor, blend the cooled onion mixture, 450g cubed liver, 2 egg yolks, and the soaked bread until a smooth paste forms.
Transfer the liver paste to a large bowl. Stir in 60g breadcrumbs and 6g flour. Season with salt and pepper.
Shape one oval dumpling using two wet soup spoons. Poach in a small saucepan of simmering salted water (approx 95°C/203°F) for 5 minutes. Check that the center is barely pink (71°C/160°F).
Bring the onion soup to a gentle simmer. Shape the remaining liver mixture into dumplings and add them directly to the soup. Poach for 5 minutes.
Ladle the soup and 4 to 5 dumplings into bowls. Garnish with minced chives and a drizzle of extra-virgin olive oil.
Chef's Notes
- The key to a deeply flavored onion soup is patience. Caramelizing the onions slowly over 40-60 minutes is crucial for developing their sweetness and complex flavor. Don't rush this step.
- For the dumplings, ensure the liver is very fresh and of high quality, as its flavor will be prominent. Finely chopping or processing it to a smooth paste ensures a tender texture.
- When poaching the dumplings, whether separately or in the soup, be careful not to overcook them. They should be cooked through but still tender, with a slightly pink center indicating they are not dry.
- Taste and adjust seasoning of the soup at the end. The saltiness can vary greatly depending on the chicken stock used. A final touch of freshly cracked black pepper elevates the aromatics.
- The Chianti adds a lovely depth and fruity note. If you don't have Chianti, another medium-bodied Italian red wine like Sangiovese or Barbera would work well.
Storage
Refrigerator: PT3D — Store soup and dumplings together; dumplings may soften over time.
Freezer: 1 minute — Texture of liver dumplings may change slightly upon thawing.
Reheating: Simmer gently on the stovetop until the center of the dumplings reaches 71°C/160°F.
