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August 2, 2011
Five-Onion Soup
Heart-warming Soups
Prep time:
30 minutescooking time:
45 to 60 minutes“Grandma added leeks to make Six-Onion Soup. We once asked her to top it with green onions so it could be Seven-Onion Soup.”
Ingredients
Serves 4
- 6 tablespoons butter
- 1 each large red onion, white onion and yellow onion, thinly sliced
- 1 cup chopped shallots
- 2 cloves garlic, minced
- 2 1/2 cups beef broth
- 2 cups water
- 1 1/4 cups burgundy or 1 cup water plus 2 tablespoons red-wine vinegar
- 1 tablespoon sugar
- 1/2 teaspoon finely chopped fresh basil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Croutons and shredded Swiss cheese, optional
Directions
1
Melt butter in a large stockpot over medium-high heat. Sauté red onion, white onion, yellow onion, shallots and garlic in hot butter until tender, about 15 minutes.
2
Add broth, water, burgundy, granulated sugar and basil and mix well. Reduce heat to low.
3
Cook, covered, until soup is the desired consistency, about 45 to 60 minutes.
4
Add salt and black pepper to soup and mix well. Ladle into soup bowls. Sprinkle with croutons and Swiss, if desired. Serve immediately.
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Grandma's Secret Trick
Grandma's Secret Trick
Here's the easiest, fastest way that Grandma found to chop an onion: She cut off both ends and peeled off the papery skin. Then she cut the onion in half from top to bottom, laid each half, flat side down, on the cutting board and cut it vertically at 1/2-inch intervals. She held one end and cut the onion half horizontally at 1/2-inch intervals.
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