Four-Onion Ginger Soup with Goat Cheese Toasts

• 12 thin slices bacon (about 1/2 pound)
• 1 1/2 pounds each white, yellow, and red onions, thinly sliced lengthwise
• 1 piece (1 ounce) fresh ginger, peeled and finely julienned (1/3 cup)
• 1 1/2 pounds shallots, thinly sliced
• 2 tablespoons very thinly sliced fresh sage leaves, plus leaves for garnish
• 2 quarts Dark Chicken Stock (recipe follows)
• Coarse salt and freshly ground pepper
• 1/2 baguette, halved lengthwise
• Olive oil, for brushing
• 3 ounces fresh goat cheese
• 3 pounds chicken thighs
• 3 pounds chicken wings
• 2 large Spanish onions, quartered
• 1 bunch carrots, trimmed and cut into 2-inch pieces
• 7 stalks celery, cut into 2-inch pieces
• 1 garlic head, halved crosswise
• 2 fresh or dried bay leaves
• 1 tablespoon whole black peppercorns
• 1/2 bunch fresh flat-leaf parsley
• (makes 2 quarts)

1. In a large high-sided skillet, cook the bacon over medium heat, turning occasionally, until crisp, about 10 minutes.
2. Transfer the bacon to a paper-towellined plate to drain.
3. Pour off all but 1 1/2 tablespoons fat; reserve for another use.
4. Add the onions and ginger to the skillet; cook over medium heat, stirring occasionally, 30 minutes.
5. Add the shallots and sage.
6. Continue cooking, stirring occasionally as onions reduce, until they are very soft and caramelized, about 1 hour.
7. (Add a few tablespoons stock or water if the onions start to stick to the skillet.)
8. Preheat the oven to 350F.
9. Pour the stock into the skillet, and bring it to a boil.
10. Reduce heat to a simmer, and cook 15 minutes more.
11. Season with salt and pepper.
12. Meanwhile, cut each bread half diagonally into 6 1/2-inch-thick pieces.
13. Brush with oil; season with salt and pepper.
14. Arrange on a baking sheet, and toast in the oven until golden, about 20 minutes.
15. Spread the toasts with goat cheese; top each with a bacon slice.
16. Divide the soup among 6 bowls; garnish with sage leaves, and serve each with 2 toasts on the side.
17. Preheat the oven to 450F.
18. Arrange the chicken pieces in a single layer in a large roasting pan.
19. Roast, turning once halfway through, until skins are golden brown and crisp, about 1 1/2 hours.
20. Add the onions, carrots, celery, and garlic; roast 30 minutes more.
21. Transfer to a large stockpot; set aside.
22. Pour 1 cup water into the roasting pan; bring to a boil over high heat.
23. Deglaze the pan, scraping up the browned bits from the bottom with a wooden spoon; pour the liquid into the pot.
24. Add the bay leaves, peppercorns, parsley, and 3 1/2 quarts water; bring to a boil over high heat, skimming foam from surface.
25. Reduce heat; simmer 3 hours.
26. Remove the solids from the stock; discard.
27. Strain the stock through a fine sieve into a large bowl.
28. Let cool completely.
29. Cover with plastic wrap; refrigerate until the fat has risen to surface.
30. Skim off fat before using.

thin slices bacon, white, fresh ginger, shallots, very, chicken, salt, baguette, olive oil, goat cheese, chicken thighs, chicken, spanish onions, carrots, stalks celery, garlic, bay leaves, whole black peppercorns, parsley

Taken from www.epicurious.com/recipes/food/views/four-onion-ginger-soup-with-goat-cheese-toasts-392302 (may not work)