Caramelized Onion Soup in a Homemade Bread BowlPosted: January 24, 2009
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 pepper
No 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.