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.

1 Response

  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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