Serves 1
Directions
- 1Wrap garlic, little pieces of shallot, olive oil, salt, and pepper in a pouch. Add a sprinkle of sweet paprika.
- 2Roast the garlic pouch in the oven at 375 degrees until soft.
- 3Dice the sweet onion.
- 4Chop a couple of cloves of garlic.
- 5Saute the diced onions in a pot until soft.
- 6Add chopped garlic, salt, pepper, and a generous amount of tomato paste to the pot. Caramelize the tomato paste.
- 7Deglaze the pan with a little chicken stock, scraping all the brown bits off the bottom.
- 8Add the roasted vegetables to the pot with the caramelized onions and tomato paste.
- 9Add another hit of chicken stock to the pot.
- 10Blend the soup with an immersion blender until smooth.
- 11Stir in heavy cream for sweetness.
- 12For the aioli, combine Parmesan Reggiano, roasted garlic, basil, toasted pine nuts, lemon zest, lemon juice, vinegar, a dibblet of Dijon, salt, and pepper.
- 13Slowly add oil to the aioli mixture while blending to thicken it.
- 14Grate extra sharp white cheese and have sliced white American cheese ready.
- 15Spread a dollop of basil aioli in a thin layer on a slice of bread.
- 16Melt butter in a pan over medium-low heat.
- 17Place the bread with the aioli side down in the pan.
- 18Add American and sharp cheddar cheese on top of the bread.
- 19Place another slice of aioli-spread bread on top to form the sandwich.
- 20Cook the grilled cheese low and slow.
- 21Add more butter to the pan.
- 22Flip the grilled cheese and continue cooking until golden brown and the cheese is melted.
- 23Garnish the soup with a little heavy cream and a basil sprig.
Ingredients
- 1 big sweet onion
- 1 shallot
- little pieces garlic
- olive oil
- salt
- pepper
- sprinkle sweet paprika
- little dice sweet onion
- 2 cloves of garlic
- generous amount tomato paste
- little chicken stock
- roasted veg
- hit chicken stock
- heavy cream
- Parmesan Reggiano
- little pieces roasted garlic
- some basil
- toasted pine nuts
- lemon zest
- lemon juice
- vinegar
- dibblet Dijon
- oil
- extra sharp white cheese
- sliced white American cheese
- bit basil aioli
- butter
- American cheese
- sharp cheddar cheese
- heavy cream
- basil sprig
Equipment
ovenpotimmersion blenderpanstove
Tips
- Don't throw away the top pieces of shallot for flavor.
- Caramelizing tomato paste adds depth of flavor.
- Deglaze the pan with chicken stock to scrape up brown bits.
- Cook grilled cheese low and slow for best results.
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