Caramelized onion and watercress soup with Marsala and parmesan toasts

By Chef Jody Adams

This is an obvious adaptation of a classic.  The addition of a bitter green adds a bite to balance the sweetness of the onions. 

Makes 4 servings

• Lay 8 ¼” slices from a baguette, cut on a bias in a single layer on a baking sheet.  Brush with ¼ cup olive oil.  Sprinkle each slice with a tablespoon or so of Parmigiano Reggiano cheese.  Bake until the edges are crisp and golden brown and the cheese has melted, about 8 minutes.  Reserve.

Put the 2 cups caramelized onions in a medium saucepan over medium heat.  Add ½ cup Marsala, bring to a boil and then reduce the heat to low and simmer the onions until the Marsala has reduced to a glaze, about 5 minutes.  Add 1 teaspoon chopped fresh thyme, 1 cup clean watercress leaves—can be replaced with spinach leaves, season with Kosher salt and freshly ground black pepper and add 4 cups chicken stock.

• Continue to simmer for 20 minutes to meld the flavors.  Taste, and adjust seasonings if necessary.  To serve, ladle the soup into warm bowls and top with cheese toasts.