Onion Soup
This is one of my favorite soups, especially when Vidalia onions are in season. Walla-Wallas work well, too.
Homemade broth is the best, however, I will use store bought broth when in a pinch and the results are still fantastic.
My husband prefers to eat his soup with a toasted piece of French bread and provolone cheese melted on top, but I find it perfect just the way it is. - Mary Hoisington
Homemade broth is the best, however, I will use store bought broth when in a pinch and the results are still fantastic.
My husband prefers to eat his soup with a toasted piece of French bread and provolone cheese melted on top, but I find it perfect just the way it is. - Mary Hoisington
Prep Time: 10 Minutes
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Ingredients:2-3 large sweet onions julienned (Vidalias work great)
¼ cup unsalted butter (can use ghee or coconut oil) 4 cups beef broth (can use 32 oz. grain fed beef broth) 1 Tbsp. Balsamic vinegar ¼ tsp. thyme ¼ tsp. pepper Salt to taste |
Directions:Melt butter, add onions and cook over medium heat until onions are tender, have taken on a translucent look and have started to thicken. This should take about 20-30 minutes. Add beef broth, vinegar, thyme, pepper and salt. If using prepackaged beef broth, you may wish to eliminate the salt completely. Cook another 15-20 minutes over medium-low heat. Serve.
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