Its my version of French Onion Soup- and though it does have wine in it, as any respectable French soup should, I am sure the chefs at the Cordon Bleu would not appreciate my attempt to hijack such a prestigious soup tradition. And I'm Irish.
This is a robust onion soup that veers closer to a stew. Warm and savory to a point that borders on medicinal, it is the only way to survive the cold evenings of November here is the Northwest. Instead of the classic bread and cheese on top- which is also incredibly tasty, I serve mine in a bowl with mashed potatoes and carrots. It fills out the meal and can make it vegan friendly if you like.
This recipe serves 4. Keep in mind that it takes about 2 hours to prepare. It's totally worth it.
You Will Need:
5 Large onions, cut in half and sliced
1 Clove garlic, grated or minced.
1Tbs Sugar
3 cups beef or vegetable stock.
2ish Cups extra hot water
Splash white wine
Tbs Butter
Pinch each of Rosemary, Ginger, Smoked Paprika, Sage. This is one recipe where dry herbs consistently work better.
Salt (Maybe, depending on our stock)
For the Potatoes:
6 Yukon Gold or other Yellow Potato
2 Large Carrots
2+ Tbs Butter
Scant 1/4 Cup Cream
OR
Vegan Potato melding fat of your choice.
Salt
To Make:
Place all the sliced onions in a big soup pot with the butter and sugar. Let them cook down over medium high heat, regularly stirring and being sure to scrape the bottom of the pot very thoroughly. You want to do this until its really, really brown. Keep stirring, more often as things get browner. It is done when it reaches a dark mahogany or coffee color. Add your beef or veggie stock, white wine, herbs and garlic. Let simmer while the flavors get to know each other and you cook your potatoes and carrots.
Quarter your potatoes into chunks, place in a pot and cover with water. Add salt and bring to a boil. while you wait for it to boil clean and chop your carrots into large chunks. When the potatoes are just beginning to get tender add the carrots in and allow both to cook to mashable consistency. Drain, return to pot and mash. Add your diary or vegan fat of choice and salt/pepper to taste.
Check your soup, adding water or seasonings as needed- I often add a dash of Cayenne just at the end.
Settle a good spoonful of potatoes into a bowl and ladle soup on top, Salt and pepper to taste.
SUPER YUM
