<< Back

Onion Soup

A hearty dish for a cold night. Yes - right now it's almost June but it's cold and rainy and soup seemed just right. This recipe can be made on a stove top or in a slow cooker. You can reduce prep time by buying sliced mushrooms and using frozen chopped onions.

 

Servings:         4 - 6

Prep time:       15 minutes

Cook time:      2 hours (for best flavor)

Total time:       2 hours 15 minutes

 

Ingredients:

Broth:

One pound button mushrooms - washed
3 quarts water
1 tsp salt

Soup:

One recipe broth
One pound onions, sliced thinly
1 Tbsp cooking oil

 

Directions:

Broth:

Add mushrooms and salt to water. Bring to boil and then let simmer one hour. (Cooking time can be reduces but for best flavor simmer at least one hour.)

Soup:

Sautee onions over medium low heat until they turn golden (a cast iron frying pan works great for this.

If you can't stay by the frying pan turn the heat to low and cover with a tight fitting lid. Onions will continue to cook without scorching.

Remove mushrooms from cooking liquid and reserve for another use (or go crazy and leave in the soup - but slice them first.

Add sauteed onions to mushroom broth and let simmer for another hour. (Again - cooking time can be reduced but, as with all soups, slow gentle cooking yields the best flavor).

If desired, ladel soup into a broiler safe bowl, add large croutons and top with Daiya mozzarella style shreds. Broil for a minute or two until Daiya is melted (watch carefully - things under broilers burn quickly!)

CSA Snapshot

Mailing list sign-up