Here’s the recipe for the caramelized onion soup we served at that dinner party a couple days ago. I think that you might normally reserve bread bowls for thicker, pureed soup so that the soup doesn’t soak right through the bowl, but this un-blended soup worked just fine. In fact it sort of worked link an inside-out French onion soup – the soup in the crouton, rather than vice versa. Also, no beef broth.
Caramelized Onion Soup
5 medium onions (yellow or sweet)
8 cups vegetable broth
1/2 cup port or red wine
4 cloves garlic, crused
1/4 cup olive oil
salt and pepperNo really a complicated recipe. Just slice up all the onions (use the slicing wheel on the food processor if you have one) and throw them in a soup pot with the olive oil. Let them caramelize. Once they’re golden brown, blot them to get some of the excess oil off. Dump them back in the pot, add all the rest of the ingredients (s+p to taste) and let it simmer for an hour or so and serve with some grated cheese on top.
The bread bowls were just four mini peasant loaves that Tina baked a dead ahead (using a recipe from Hertzberg and Francois’ Artisan Bread in Five Minutes a Day – she’ll probably post something about that later). If you have time, we definitely recommend this step.
4 Comments
January 25, 2009 at 11:34 am
Your blog has really inspired me. I’ve been much more frugal about my shopping. Although being single I’m not sure if I can do 30 a week. I subscribe to an organic food box that is 22 a week but I’ve been trying to keep it down to 35 a week by cooking a lot more vegetarian meals and your recipes have been really helpful.
January 25, 2009 at 12:45 pm
[...] utilized to create an interesting reptior of meals that range from Polenta with Three Root Ragu to Caramelized Onion Soup in a Bread Bowl. They are eating well and have already experienced several occasions where they did not need to use [...]
January 25, 2009 at 7:54 pm
Hey Ayngelina – thanks for the kind words and we’re glad to be of help!
February 17, 2009 at 11:11 am
Looks VERY tasty!