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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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A light but surprisingly rich onion soup. Suitable for a simple lunch or dinner if served with a hearty bread (sourdough is best) and a salad and some milk, or use it as the soup course for a big dinner and impress everyone. My dad calls it country style because he was served something very like it (although, he thinks, made with chicken or beef stock) while staying with friends in the French countryside. Try to find butter with the ingredients sweet cream or cream, salt (but unsalted is better); it will taste much better. Use home-made veggie stock if possible, or, if you must, canned, but taste carefully before salting in that case! Substitute chicken stock for more protein and a richer taste. Ingredients:
3 small white onions (sweet onions are especially good) or 3 small yellow onions (sweet onions are especially good) or 2 very large white onions (sweet onions are especially good) or 2 very large yellow onions (sweet onions are especially good) or 2 1/2 medium white onions (sweet onions are especially good) or 2 1/2 medium yellow onions (sweet onions are especially good) |
1/2 cup unsalted butter |
1/4-1/3 cup flour (two small fistfuls) |
2 cups home-made vegetable stock or 2 cups canned low sodium vegetable broth or 2 cups homemade chicken stock or 2 cups canned low sodium chicken broth |
water |
salt |
Directions:
1. Slice onions in half latitudinally, peel, cut off tops. Cut in half again, the other way. Turn on the flat side and cut each quarter into thirds or fourths, to get fairly uniform, fairly thin half-rings of onion.
2. In a sturdy saucepan over medium-high heat, melt butter. Watch carefully to make sure it doesn't separate.
3. Just before butter melts completely, add onions. Cook, stirring fairly frequently, until they are soft, clear, and just on the edge of caramelizing.
4. Add flour all at once to the middle of the pan. Carefully and evenly work onions and butter into the flour, stirring constantly, until all onions are completely coated with flour-butter paste.
5. Cook this mixture, stirring constantly, until it is a medium golden-brown.
6. Add stock slowly while stirring constantly to avoid lumps.
7. Add water until soup is just a little thinner than desired consistency (about 1 1/2 to 2 1/2 cups, to taste). Salt lightly.
8. Cover, and bring just to a boil. Reduce heat to medium.
9. Simmer, partially covered but vented, about 20 minutes or until soup is desired consistency.
10. Taste for seasoning and salt to taste.
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