Tuesday, September 27, 2011

Easy Onion Soup

We're getting to the end of onion season but since they store well the prices will stay moderate through much of the fall. This soup is so simple and tasty. Serve with cheesy toast or a good bread topped with butter.
Use sweet onions to make the soup more appealing to children or hot onions for a spicy winter treat.
I prefer this soup with beef broth. And I saute the sweet onions fairly well to bring out the sweetest flavor possible. Just be careful not to burn the onions.

Easy Onion Soup
2 medium onions per person, chopped
2 Tbs. butter or 1 tbs. olive oil per person
1 1/4 cups liquid per person - wine, beer, stock or varieties
In heavy saucepan, heat the fat and sauté the onions. The colors of the finished soup depends on the carmelization of the onions. Season with salt and pepper. Add the liquid and bring to a boil. Adjust the seasoning and add the thyme. Cover and simmer fiercely for 30-40 minutes. If adding wine or beer to stock, do so 10 minutes before the end.

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