The start of Fall always makes me want to bake and make soup. Oh and nest. So this past weekend when the temps dipped into the 60s I got to work on cleaning my home and yes, making soup.
I wanted to use something I had on hand and since I didn’t plan for any soup I didn’t have a lot of choices. I had some left over vegetable stock after I made THIS* so that was a start. I also had a whole bag of vidalia onions. Since I love onion soup that seemed like a no brainer. I searched online for recipe ideas but nothing was right or fit my ingredients. Since soup is pretty easy just to make up as you go along I thought I’d give it a try and write my own recipe.
Rich Onion Soup
1/2 stick of butter
4 large Vidalia (sweet) onions sliced into slivers
1/4 cup of flour
1 cup dry white wine (substitute with additional cup of broth if preferred though the alcohol cooks out)
3 cups vegetable broth (beef or chicken will work but may change the flavor)
2 tsps. dried French thyme
2 bay leaves
salt and pepper to taste
sliced cheese such as Swiss, Gruyere or provolone
1 – Melt butter in Dutch oven or heavy pot on high heat. Add onions and saute until brown, about 10 minutes.
2 – Reduce heat to low, cover and simmer 1 – 2 hours or until onions are completely browned.
3 – Turn heat to medium high. Add 1/4 cup of flour and stir to coat. Cook 10 – 15 minutes or until onions start to caramelize.
4 – Add white wine and deglaze pan (if using all broth please go to next step.)
5 – Turn heat to low and add broth, thyme and bay leaves.
6 – Cover and cook 45 minutes, stirring every 15 minutes. Add salt and pepper to taste.
7 – slice baguette and place one piece of cheese (cut to size) on each slice. Toast in toaster oven for 1 minute or microwave for 30 seconds. Use tongs to add slices to bowl of soup.
* – the one pot pasta was very good! One advise of a friend I added mushrooms which was a ice touch. I thought it was almost better the next day as the flavor was more intense.