Steak and Onion Soup

Directions

1. To prepare onions and garlic
2. Preheat oven to 375 degrees F.
3. Brush two jellyroll pans or shallow baking pans with 1 teaspoon olive oil each.
4. In a bowl, combine the onions, garlic, bay leaves, thyme and salt.
5. Spread in a single layer on the baking pans.
6. Roast in the oven for 30 to 45 minutes, stirring once or twice, to caramelize the onions.
7. Onions should become soft and turn a light brown color.
8. Remove from oven and stir ¼ cup white wine into each pan to deglaze the bottom, using a spatula or spoon to scrape the browned bits from the bottom of the pans.
9. DO NOT pour alcohol in pans while they are still in the oven because the alcohol could ignite.
10. Set aside.
11. To prepare the kale
12. Trim away stems and hard ribs.
13. Wash in a sink of water, agitating to allow grit to sink.
14. Lift leaves from water and drain on paper towels. Chop coarsely.
15. Kale does not have to be dried completely because the moisture will help blanch them.
16. Place in a large microwave safe container and loosely cover with lid.
17. Microwave on high for 3 minutes or until the leaves are just wilted.
18. The blanching helps remove any bitterness that is traditional of greens.
19. Set aside.
20. To prepare the steak and assemble soup
21. Heat 1 teaspoon of olive oil in a nonstick stockpot on medium-high heat.
22. Season steak with salt and pepper.
23. Cook steak in stockpot, stirring frequently to brown all sides, about 5 minutes.
24. Add the roasted onion mixture, beef broth and remaining ½ cup of white wine into the stockpot. Cover and bring to a boil.
25. Reduce heat to low, cover and gently simmer for 10 minutes.
26. Add the kale, cover and simmer for another 10 minutes.
27. Remove bay leaves.
28. Serve warm.