Stonebridge Red Onion Soup

Stonebridge Red Onion Soup
Serves 2
What to do with your red onions? We made this soup tonight and thought I’d share our recipe. I was afraid the reds wouldn’t caramelize as well as the yellows, but they did just fine (the sugar helps browning but you can leave it out if you like). I’d suggest doubling the recipe if you want leftovers, but it will take longer to brown the onions so plan accordingly.
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  1. 3 cups thinly sliced red onions
  2. 4 Tbl butter
  3. 2 tsp sugar
  4. 1 Tbl flour
  5. 2 Tbl sherry or whatever you’re drinking other than beer
  6. 1 box high quality veggie broth
  7. 1/2 tsp ground thyme
  8. Pepper
  9. 1 tsp salt
  10. Sliced bread (French or whole wheat)
  11. 1 cup grated gruyere or whatever cheese you have
  1. When onions are sliced, heat 5- or 6-qt pot slightly over medium heat; add butter until melted until it starts to sizzle; add sugar and stir.
  2. Add onions but don’t stir too often or they won’t caramelize well. Watch them closely; when the bottom browns, stir to turn. Takes about 1/2 hour to brown properly.
  3. Stir in flour to coat and then sherry. Heat until alcohol evaporates.
  4. Add vegetable broth, ground thyme, a few grinds of pepper, and salt. Simmer 1/2 hour. About five minutes before the time is up, turn on broiler.
  5. Toast bread slices; pour soup into ovenproof bowls. Top with bread and grated cheese.
  6. Place in broiler and check frequently until cheese is brown and bubbly, about five minutes. Remove bowls from oven and let cool slightly before serving.
Stonebridge Farm CSA