Wednesday, December 31, 2014

Onion Soup

This is a really easy soup with very few ingredients.  It makes a lot and leftovers are great.  Make sure you serve it with some crusty bread!  Here's how to make it:

What you'll need:

8 yellow onions, thinly sliced
6 garlic cloves, minced
3/4 cup sherry
1 qt beef stock
1 qt chicken stock
4 strips of bacon, cut into big pieces
1 thyme bundle
1 cup heavy cream, optional
Salt, as needed
Chives, for garnish

In a large pot over medium heat, add the onions.  There's no need for any fat. Stir until the onions begin to stick a little then turn the heat down to low.  Add a little splash of water and scrape up the brown bits off the bottom of the pan.  Keep stirring and let the onions caramelize.  Add more water, scrape the pan and continue stirring. Repeat this process two more times until the onions are really brown and caramelized.

Add the garlic, season generously with salt and cook a few minutes more.  Raise the heat back up to medium.  Add the sherry and stir until it has reduced by half. 

Add the chicken and beef stocks and the thyme bundle.  Bring to a boil, add the bacon, then simmer for 30 minutes.

Before serving, remove the bacon and thyme bundle.  Stir in the heavy cream.  Garnish with chives.

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