French onion soup reminded me of this great soup, which specifically calls for sweet onions. I was looking for a light starter soup for guests that were on a low cholesterol diet, and this fit the bill perfectly - after I subbed the butter with either olive or grapeseed oil. It took longer than the recipe indicated, to caramelize the onions properly (I think my pan was too small). As the title suggests, the soup was sweeter than some onion soups, but it was delicious and we all loved it.
French Sweet Onion Soup
from The Best Soup Cookbook by Marilyn Crowley & Joan Mackie
"Traditional recipes for French onion often call for a thick layer of cheese and bread – the result being a very heavy starter. Here we rely on the sweetness of Vidalia, Texas or Spanish onions, to provide a delicious flavor that needs no cheese to round it out. As an accompanying treat, we suggest passing your guests a napkin-lined basket of crispy Parsnip Crisps."
4-6 sweet onions (i.e. Vidalia, Texas or Spanish, very thinly sliced (~3 lb)
1 T butter
2 T all purpose flour
6 c beef stock (or Dark Vegetable Stock)
¼ c dry red wine
1 lg sprig fresh thyme (or ¼ tsp dried)
1 bay leaf
¼ tsp black pepper
¼ c fresh chervil or parsley, finely chopped
Parsnip Crisps or Baguette Toasts
In a large saucepan, melt butter over medium heat. Add onions and slowly cook, stirring often, for 35 to 45 minutes or until onions are richly browned. To prevent burning, stir more frequently as onions start to darken. Sprinkle with flour; stir until absorbed. Remove pan from heat. Slowly stir in cool stock and red wine; add thyme and bay leaf. Return to heat and bring to a boil. Reduce heat to low and simmer, covered for 30 minutes.
Remove thyme spring and bay leaf; stir in black pepper and chervil. Taste and adjust seasoning as needed. Ladle into heated soup bowls. Garnish with a sprinkling of chervil or parsley. Pass a basket of Parsnip Crisps or Garlic Baguette Toasts.
Serves 6.
French Sweet Onion Soup
from The Best Soup Cookbook by Marilyn Crowley & Joan Mackie
"Traditional recipes for French onion often call for a thick layer of cheese and bread – the result being a very heavy starter. Here we rely on the sweetness of Vidalia, Texas or Spanish onions, to provide a delicious flavor that needs no cheese to round it out. As an accompanying treat, we suggest passing your guests a napkin-lined basket of crispy Parsnip Crisps."
4-6 sweet onions (i.e. Vidalia, Texas or Spanish, very thinly sliced (~3 lb)
1 T butter
2 T all purpose flour
6 c beef stock (or Dark Vegetable Stock)
¼ c dry red wine
1 lg sprig fresh thyme (or ¼ tsp dried)
1 bay leaf
¼ tsp black pepper
¼ c fresh chervil or parsley, finely chopped
Parsnip Crisps or Baguette Toasts
In a large saucepan, melt butter over medium heat. Add onions and slowly cook, stirring often, for 35 to 45 minutes or until onions are richly browned. To prevent burning, stir more frequently as onions start to darken. Sprinkle with flour; stir until absorbed. Remove pan from heat. Slowly stir in cool stock and red wine; add thyme and bay leaf. Return to heat and bring to a boil. Reduce heat to low and simmer, covered for 30 minutes.
Remove thyme spring and bay leaf; stir in black pepper and chervil. Taste and adjust seasoning as needed. Ladle into heated soup bowls. Garnish with a sprinkling of chervil or parsley. Pass a basket of Parsnip Crisps or Garlic Baguette Toasts.
Serves 6.