Tuesday, January 8, 2013

The Best Way To Eat Onions in Winter

Cold, windy and wet. It's winter. And I want soup. I love this one because...it is made from what I almost always have on hand in the pantry....and French Onion soup is soooo good. Rich, brothy, buttery and satisfying...and easy!

2 -3 big onions or 4 -5 smaller onions, chopped or sliced to make about 3 -4 cups. This recipe will make about 5 servings.
4 cups of broth. I use this yummy instant broth making stuff. It's at Safeway, so easy to find.
Salt and Pepper. More pepper than salt.
2 T. butter.
A splash of red wine or white if that's all you got. Whatev'.
 Once the soup is done, sprinkle on some Parmesan cheese or float a piece of toast on top and put the Parm or a slice of Swiss on the surface of soup, once you have ladled it in to the soup bowls!

First chop the onions.Toss the brown papery stuff....or save it to make dye. Another post in the future. Or google Onion skin dye .

Saute them in a frying pan with some oil.

Stir them so they don't get too brown....you just want them to soften and release the onion goodness.

Meanwhile make your broth ....I use 1T of yummy Better Than Bouillon broth in 4 cups of warm water.
Toss this all in a big soup pot, and then simmer on low-medium for 15 mins. Then stir in the wine, remove from the heat.

 Ladle it into bowls, and float the toast/cheese on top.
Serve and eat.