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Soup of Seven Onions and Seven Peppers

List of Ingredients




Ingredients:
3 lbs. oxtails or beef soup bones
1/4 cup olive oil
1 each large yellow, red, and white onion
1 bunch green onions
1 leek, cut open and well cleaned
4 cloves garlic, chopped
4 Tbs. chopped chives


Recipe



Enough of any seven peppers to make 1� cups when sliced, mixing hot and mild varieties. (Examples: red and green bell, serrano, jalapeno, cayenne, wax, poblano, cascabels)
1/2 cup tawny Port or sherry

1. In a large soup pot over high heat, brown the oxtails or beef bones until rather dark. Add a gallon of water and bring to a medium boil. Cook for two hours (or longer if possible). Strain the stock and set aside. (You can do this a day or two ahead, and refrigerate the stock, which will congeal.)

2. Slice all the onions and peppers as thin as possible.

3. In a large heavy pot over medium-high heat, heat the olive oil until it shimmers, then add all the onions except the chives, the garlic, and the peppers. Cook, stirring every two minutes or so, until the onions have browned. This will take as much as fifteen minutes, but is essential to getting the sweetness of the onions.

4. Add the port or sherry, and cook until most of the liquid is gone. Add the beef stock. Cook for about 30 minutes. Add salt to taste and serve garnished with snipped chives and shredded Parmesan cheese.