Soup’s on

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.
 

One thought on “Soup’s on

  1. Thanks for that, and for any readers that are having trouble chopping onions without the tears, here’s an incredibly simple tip – put them in the fridge first, then chop them straight away after taking them out! No more tears! I found some more onion soup recipes here if anyone wants to try some more recipes.

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