Email to Marla Hudgins      

Recipe Categories: marlaoh's HOME PAGEB1 B2 B3 B4 B5 B6 B7 BEVERAGE BEVERAGE_Alcohol BEVERAGE_Smoothie BREAD BREADMACHINE BREAD_Bisquits BREAD_Cornbread BREAD_Muffins BREAD_Rolls BREAKFAST CAKESandPIES CAKESandPIES_Cheesecake CANDY CANNING CASSEROLES CASSEROLES_1 CASSEROLES_Stir_Fry COOKIES COPYCAT CROCKPOT DEEPFRYER DESSERTS DESSERTS_Cobbler DESSERTS_Cookies2 DESSERTS_Cookies_1 DESSERTS_Crisps DESSERTS_Cupcakes DESSERTS_No_Bake DESSERTS_Pudding_Custard_Parfa DESSERTS_Tarts DESSERTS_Tortes DESSERT_Pizza ETHNIC ETHNIC_Asian ETHNIC_Asian_Chinese_New_Year ETHNIC_Brazil_Jamaican ETHNIC_German_Russian ETHNIC_Indian_Misc ETHNIC_Irish_Scottish_Welsh ETHNIC_Mexican FAST_AND_EASY FOOD_DEHYDRATOR FOOD_Explanations FOOD_Remedies FRUIT FRUIT_1 GRILLING_Fruits_Veggies_Misc HEALTHY HEALTHY_Diabetic HEALTHY_Gluten_Free HEALTHY_Low_Calorie HEALTHY_Low_Carb HEALTHY_Low_Cholesterol HEALTHY_Low_Fat_Fat_Free HEALTHY_Sugar_Free_Low HOLIDAYS_STPATRICKSDAY HOLIDAY_BACK_TO_SCHOOL HOLIDAY_Christmas HOLIDAY_HALLOWEEN HOLIDAY_Mardi_Gras HOLIDAY_President39s ICE_CREAM_Sorbets_Cones_Misc KIDS MARINADES MEALS MEATPIES MEATS MEATS_Hot_Dogs MEATS_Meatloaf Mexican MICROWAVE MISCELLANEOUS NOT_FOOD_RECIPES NO_BAKE PANINI PASSOVER PASTA PASTRIES PET_RECIPES PIZZA PORK POULTRY POULTRY_ChickenWings PRESSURE_COOKER QUANTITYCOOKING SALADandDRESSING SALADandDRESSING_Pasta SALAD_Coleslaw SALAD_Gelatin SANDWICHES SAUCES Scones SEASONAL_Autumn_Fall SEASONS_Fall_Autumn SIDE_DISHES SOUPS_STEWS_CHILI SPREADS SUPERBOWL THANKSGIVING TNT_Stars VALENTINES VEGETARIAN WEIGHT_WATCHERS

Caramelized Sweet Onion Soup




Source of Recipe


Marla


Recipe Introduction


Long ago I learned that the secret to a good onion soup is cooking the onions slowly, allowing their rich flavors to develop and their sugars to caramelize. I like this recipe made with either a high-acid red or white wine, each offering its hue and unique flavor. Both are scrumptious.


List of Ingredients




Caramelized Sweet Onion Soup With Buttered Croutons



For the soup

4 tablespoons unsalted butter
1 pound sweet onions, quartered and thinly sliced (about 6 cups)
½ pound red onions, quartered and thinly sliced (about 3 cups)
½ cup thinly sliced shallots
4 cloves garlic, minced
¾ cup Sangiovese or Sauvignon Blanc or other high-acid red or white wine
3 cups canned chicken stock or vegetable stock (prepare using stock concentrate, cubes, or powder)
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
¼ teaspoon salt, or to taste
¼ teaspoon freshly ground pepper, or to taste

For the croutons

4 thin slices of day-old white or whole-wheat bread
2 tablespoons (½ ounce) freshly grated (finely) Parmesan cheese
¼ teaspoon paprika, preferably Hungarian
1/8 teaspoon salt
2 tablespoons unsalted butter
2 tablespoons olive oil



Recipe



To make the soup, melt the butter in a Dutch oven over medium heat. Add the onions; stir well to coat with the butter. Reduce the heat to medium-low; cover and cook, stirring occasionally, until tender and golden brown, about 30 minutes. (Don't let the onions burn or they’ll become biter.)

Add the shallots and garlic; stir constantly for about 2 minutes. Add the wine. Use a wooden spoon to stir, scraping up the browned juices on the bottom of the pan. Continue to cook, uncovered, stirring constantly, until all the liquid is reduced and soaked into the onions, about 10 minutes.

Stir in the stock and thyme; increase the heat and bring to a boil. Reduce the heat to medium-low; cover and simmer, stirring occasionally, for about 20 minutes. Stir in the salt and pepper. Taste and adjust the seasoning.

Meanwhile, to make the croutons, use a round cookie cutter or an inverted glass to cut the bread into rounds smaller than the top of your soup bowls. (Avoid using the crust.)

Combine the Parmesan, paprika, and salt in a small brown paper bag or plastic container with a lid. Set aside.

Melt the butter with the oil in a large skillet over medium-high heat. When the mixture is so hot that drops of water sizzle when sprinkled into the pan, add the bread rounds. Cook, using tongs to turn, until lightly browned on the outside, yet still pliable, about 3 to 4 minutes per side.

While the croutons are still hot, drop them, one at a time, into the paper bag or plastic container containing the Parmesan mixture. Close or cover the container and shake until the croutons are lightly coated. Transfer to a plate to cool.

To serve, ladle the soup into bowls and float one crouton on top of each serving.

Makes 4 cups (4 servings)