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  • Not the typical onion soup

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    Love it
    7 posts, 7 voices, 659 views, started Mar 23, 2010

    Posted on Tuesday, March 23, 2010 by Cynthia Schmidt

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    • Diamond
      Offline
      Ambassador

      I went to an Italian restaurant with a friend and she had an onion soup that was delicious. I came home and did my best to duplicate it and this is what I came up with.

      2 onions, diced
      1 Tbsp olive oil
      1 Tbsp butter
      1 tsp salt

      In a 4 Quart pot, gently saute until all the moisture in the onions come out and they begin to carmelize - this takes awhile. About 20 minutes

      Here’s where it all gets “not typical”

      Add a teaspoon of dried basil and a pinch of white pepper

      Add either a Tablespoon of tomato paste or a generous spoonful of marinara sauce to the pot.

      Add 2 Cups white wine, turn up the heat and let the alcohol burn off, scraping the bits of carmelized onion off the bottom of the pot. Then add enough stock, either chicken or beef, to make it a good consistency but not too thin. I didn’t need a whole quart of broth. 3 cups probably is enough. Simmer while you toast some crusty bread, and shred some cheese - I used fontina for this to keep with the Italian theme. You could also use Gruyere

      Ladel the soup into bowls, place a piece of toasted bread in each and top with a generous portion of the cheese. You can either place each bowl under the broiler to melt the cheese or pop them into the microwave to melt it.

      +2
      Love it


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