Wild Onion Soup

Now that you've made your own stock, time to make soup! I did a post about this time last year titled "Food is everywhere" To revisit this concept we will be making wild onion soup. Wild onions are easily spotted about this time of year. Commonly called onion grass, they look quite like a small patch of tall grass. Once you notice them, you can't help but see them everywhere. Dig up the taller clumps and pull out the bigger bulbs. They really do grow like weeds so unless you have a lot of time on your hands don't bother with the smaller ones. In a survival situation they can be eaten right out of the ground, though caloric content is pretty low. The flavor is like a cross between a chive and a green onion. Gather a whole bunch and clean them thoroughly. Chop off the roots and remove the bulb just below where it begins to turn green.

Ingredients-

-2 cups wild onion bulbs, cleaned and sliced in half lengthwise
-6 cloves garlic, chopped
-1/3 of a stick of butter
-1 tablespoon rendered chicken fat (optional but recommended)
-6 cups chicken broth (or beef)
-1 cup white wine (red if using beef)
-4 ounces beer (pale ale for chicken, stout for beef)
-1 tablespoon flour, (Any type will do)
-Salt and pepper to taste
-2 tablespoons Herbs De Provance or preferred French herb blend
-Sliced Baguette
-Provolone cheese, sliced

Melt butter and chicken fat in a large pot, add onions. Wild onion takes awhile to soften, saute for about 15-20 minutes until they begin to brown. This is where the chicken fat makes a difference, butter may not brown them much. When the onions are almost done add the garlic. Sprinkle flour on top and cook for an additional two or three minutes to cook off the raw flour taste. Add the wine and beer and bring to boil. Simmer until all the liquid is gone then pour in broth. If using home made stock I like to pre-mix it but you can do it in the pot, start with 3 cups water and add stock till it tastes right. Add herbs, salt and pepper, simmer uncovered for an hour. Taste and add spice as needed.

Toast the sliced baguette till it's quite crispy. Fill an oven safe bowl with soup and float the bread on top, cover with cheese and broil until the cheese browns.