Yep, it’s definitely soup-consuming weather, and soup was on the menu at our house last night.
Seeing a recipe for onion soup in Saturday’s Relish magazine insert in the Daily Globe gave me a craving, so we put it on the menu. I used that recipe for a guideline, but modified it a bit to come up with my own version. Actually, I cut up all the onions at lunch time, hubby Bryan started the pot cooking while I was at yoga class, then I finished it when I got home.
20 Below Onion Soup
Cut three sweet onions into thin slices. In a large pot, heat 2 tablespoons olive oil; add onion and 1 clove minced garlic and cook over medium heat until onion is soft. Sprinkle with 1 tablespoon sugar and continue to cook until onions caramelize and turn brown.
Add 1 cup white wine to deglaze pan, scraping up brown bits off bottom of pot, and one 32-ounce carton chicken or beef broth (or a combination of both); bring to a simmer, then add ¼ teaspoon dried thyme, ½ teaspoon Worcestershire sauce and salt and pepper to taste. (Since I didn’t use beef broth, I added about a teaspoon of beef stock base in place of salt to “beef up” the flavor.) Simmer for about half an hour.
Ladle soup into oven-proof bowls or crocks, top with a slice of French bread and Swiss cheese or other favorite (I used asiago) and place under broiler until bread begins to brown and cheese bubbles.