Monday, January 26, 2015

Recipe Monday -- Lick the bowl clean Onion Soup

I warned you beforehand that soup is a favorite of mine!  This is a killer, warm-me-up, soothing, soup that will have you sneaking back in for just one more bite. Try'll see that I'm not kidding.

Lick the bowl clean Onion Soup

(Note: the flavors are at their best the next day so if you can stand the wait, make it one day ahead of when you plan to enjoy it.)

  • 4 Tablespoons butter
  • 1 teaspoon salt
  • 2 large red onions, thinly sliced
  • 2 large white onions, thinly sliced
  • 1 large Walla Walla onion, thinly sliced
  • 2 (14 oz) cans beef broth
  • ½ cup Merlot (I used Two Vines brand, Columbia Crest 2009 made in Washington State less than $6)
  • 1 Tablespoon Worcestershire sauce 
  • 2 sprigs fresh parsley (I used dried and about 1 T)
  • 1 sprig fresh thyme leaves (I used dried)
  • 1 bay leaf
  • 1 Tablespoon balsamic vinegar (don’t skip this—keeps red onions from turning soup odd color)
  • Salt and freshly ground black pepper to taste (I didn’t need any additional salt)

  1. Melt butter in a large pot over medium-high heat. Stir in salt and all thinly sliced onions. Cook 35 minutes, stirring frequently (to avoid browning the onions, I stirred almost constantly), until onions are caramelized and almost syrupy (I turned up the heat and kept stirring to get to this last stage of the cooking).
  2. Mix beef broth, Merlot, and Worcestershire sauce into pot. Bundle the parsley, thyme, and bay leaf with twine and place in pot (I put mine in cheesecloth and tied with twine). 
  3. Simmer over medium heat for 20 minutes, stirring occasionally. 
  4. Remove and discard the herbs. 
  5. Reduce the heat to low, mix in balsamic vinegar and season with pepper and if needed – salt (again, I did not add additional salt). 
  6. Cover and keep over low heat to stay hot until ready to eat.
The following directions below are completely OPTIONAL. We always skip it and really don't miss it at all, but if you want to super-indulge -- go for it!

  • 4 thick slices of thick bread cut in chunky strips and toasted under broiler
  • 8 slices of Swiss cheese, room temperature
  • ½ cup Asiago or mozzarella cheese, room temperature

  1. Arrange hot soup in oven safe bowls or crocks on a rimmed baking sheet. 
  2. Fill each bowl 2/3 full with hot soup. 
  3. Top each bowl with several strips of toasted bread, slice or two of Swiss cheese and a handful of Asiago or mozzarella cheese.
  4. Broil 5 minutes or until bubbly and golden brown (WATCH closely so cheese doesn't burn).
Bon Appetite.

1 comment:

  1. This soups recipe sounds so good!. Thanks for sharing.


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