Spring is here and so are the sprouting onions. It’s time to clean out the larder or keep a close eye on it. We had a fantastic onion harvest last year and still have lots of onions but they do tend to start growing again when spring hits. The yellow onions keep better so I wanted to use up the red onions before they got too soft, with more sprout than onion.
I had just over 3 pounds of reds left which was just about the perfect amount for a batch of onion soup. I adapted the following recipe from a Vegetarian Times recipe. I used a white wine that I had on hand (instead of the sherry as originally called for) in the soup. It was quite tasty, but I thought it needed a little deeper flavor so the next time I plan to make it with dry red wine & Tamari instead of broth or salt. Your personal taste preferences count for a successful meal – just use the recipe as a guide and choose your own seasonings.
2 Tbs. unsalted butter
1 Tbs. Olive oil
5 large red onions (about 3 lb.) halved and thinly sliced
3 cloves garlic, minced or about 1 Tbs.
1/2 tsp. salt
2 Tbs. unbleached flour
6 cups of your favorite vegetable broth or 6 cups water and 2-4 T. Tamari Sauce to taste
1/3 cup wine (dry sherry, dry white or dry red wine)
1 tsp. Dijon or stone-ground mustard
1 tsp. rice vinegar or other mild vinegar
Toasted whole grain bread – 1 piece for each serving
2/3 cup shredded Gruyère cheese or your favorite white cheese
- Heat butter and oil in heavy, large saucepan over medium heat. Add onions, garlic and salt, and cook 5 minutes, stirring often. Reduce heat to very low, and cook, stirring occasionally, 50 to 60 minutes, until onions are very tender and brown.
- Stir in flour, and cook 3 to 4 minutes, stirring constantly. Blend in broth, wine and mustard. Cover, and simmer 15 minutes, stirring occasionally. Stir in vinegar.
- Preheat broiler. Ladle soup into heatproof bowls. Top each with slice of toast and grated cheese. Broil until cheese is bubbly and golden, about 1 to 2 minutes. (Ours got a little black around the edges but it was still good.) Serve hot.