Mediterranean Onion-Orzo Soup |
|
 |
Prep Time: 2700 Minutes Cook Time: 60 Minutes |
Ready In: 2760 Minutes Servings: 6 |
|
If you are an onion-lover such as my family is, I suggest to try this soup! I also suggest to make this a day in advance, the flavors intensify quite a lot! I use 8 large onions for this recipe, one more won't hurt, also the onions must be caramalized for this soup, just softening will not do! You can add in some dry white wine if desired. Ingredients:
8 -9 cups sweet onions, thinly sliced |
3 tablespoons sugar |
3 tablespoons chopped fresh garlic (or to taste) |
2 -3 teaspoons dried oregano (or to taste) |
2 teaspoons dried thyme (or to taste) |
2 -4 tablespoons dried chili pepper flakes (optional or to taste) |
2 tablespoons olive oil |
3 tablespoons butter |
1 (28 ounce) can italian-style tomatoes (undrained and chopped) |
2 (8 ounce) cans tomato sauce |
5 cups chicken broth |
salt and black pepper |
1 large bay leaf |
1/2 cup orzo pasta |
crouton |
grated parmesan cheese or shredded swiss cheese |
Directions:
1. Heat butter and oil in a large stockpot oven medium heat; add in the onions with 3 tablespoons white sugar and cook for about 25-30 minutes, stirring occaionally until lightly browned and caramalized (adding in the garlic, chili flakes, thyme and oregano the last 5 minutes of cooking).
2. Add in the broth, undrained tomatoes, tomato sauce and bay leaf; bring to a boil and simmer for about 45 minutes on low heat, adding in the orzo the last 10-15 minutes of simmering; cook until the pasta is tender.
3. Season with salt and lots black pepper.
4. Ladle into bowl, then top with croutons, then sprinkle with Parmesan cheese or Swiss cheese.
|
|