Ingredients
1 lb caramelized onion made with 3 pounds thinly sliced raw onions, 4 Tbl olive oil, thyme, and garlic
1-2 Tbl flour (optional)
2 cups red wine with some weight, like a Cabernet or Syrah
1 bay leaf
1 quart beef or chicken stock
1 quart water
Salt and pepper, to taste
Note: This soup can be made with all water or with vegetable stock made from mushroom trimmings, carrot, celery, and leek.
Instructions
Caramelize the onions according to the instructions. If you like a thicker soup with a velvety texture, add the optional flour at this point and let it cook a little with the onions to get rid of the raw flour taste.
Add two cups of red wine and reduce the liquid by half. Add the bay leaf, chicken, beef or vegetable stock, and additional water. Let the soup simmer for an hour. Season to taste.
Serve with red wine, cheese toasts, a crispy romaine salad, and apple tart for dessert.
Hi Lisa,
I am going to make this soup tomorrow. Do I add the wine to the already carmelized onion and then reduce it by half. And then, do I add one quart of water and one quart of broth and cook. It says add additional water and I think you meant the quart of water?
This recipe looks delicious. I am carmelizing my onions now. Last time I carmelized onions it took 3 hours to get them the color in your picture. I am not sure how you got yours so brown in less than 1 1/2 hours, but I am going to give it a go.
Sandy
Yes, add the wine to the already caramelized onions and then add 1 quart water and 1 quart broth. Do you cover and wilt your onions as a first step? Maybe this accounts for the shorter time? Let me know how your soup turns out. Lisa