the off season: onion soup

onionsoup_titleMike and I do not fancy ourselves literary types, but our bookshelves are bursting and we have resorted to storing books in piles scattered throughout every room in our home.  Crescendo-ing book piles are our new decorative staples.  Though our bookshelf space has run dry, the books have yet to stop arriving in the mail.  And these books aren’t paperbacks.  They are thick hard cover food + fashion books; substantial.


One of the newest additions to our library is Pickles, Pigs & Whiskey by John Currence; a chef who shares the same favourite food groups as Mike.  I haven’t yet had the opportunity to throroughly flip through it, but when Mike had a craving for onion soup he turned to this book for the recipe.  The soup was delicious and I decided it was worth sharing.


French Vidalia Onion Soup [serves 8-10]

3/4 cup unsalted butter
3 tbsps thinly sliced garlic
12 cups thinly sliced [root to tip] Vidalia onions [pictured above]
2 tbsps dark brown sugar
2 tbsps fresh thyme leaves
5 fresh or 3 dried bay leaves
2 tsps salt
1 tbsp freshly ground black pepper
1 1/3 cups white wine
8 cups Veal Stock
1 1/2 cups dark chicken stock [Mike took regular chicken stock and reduced it for about 30mins]
2 tbsps Worcestershire Sauce
toasted sourdough bread cubes, for serving
shredded Gruyere cheese, for serving


Melt butter in a soup pot over low heat + lightly sauté garlic until fragrant
stir in onions + sugar | constantly stir to prevent onions from burning
continuously taste | when onions are caramelized they will be sweet to taste [you know you’ve burnt them when they are bitter]

add thyme + bay leaves + salt + pepper and briefly sauté
stir in white wine | let reduce to 1/2
add both stocks  + Worcestershire | simmer for 3omins on med heat
season to taste w/ salt + pepper

to serve…
preheat broiler on oven
ladle soup into oven proof bowls
top w/ bread cubes + shredded cheese
broil until cheese has melted and browned
serve immediately

onionsoup_soup2Though onion soup is a nice warm fall/winter soup, we thought it perfect for this current Canadian never ending cold yet almost spring in between weather.  But who are we kidding, Mike and I can eat and do eat onion soup all year ’round.




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