In late winter many can’t wait for the first flush of fresh spring foods like sweet peas, tender asparagus, and red rhubarb. But we think reveling in one of winter’s stars — onions — is the way to go until the seasons shift. And this soup recipe is a tasty way to make a meal out of seasonal onions.
(Serves 6 to 8)
- 1 1/2 pounds (5 cups) thinly sliced yellow onion
- 3 tablespoons butter
- 1 tablespoon oil
- 1 teaspoon salt
- 1/4 teaspoon sugar
- 3 tablespoons flour
- 2 quarts boiling stock (beef or vegetable)
- 1/2 cup dry white wine or dry white vermouth
- salt and pepper to taste
In a covered dutch oven or large pot, cook the onion on low heat with the butter and oil for 15 minutes, stirring occasionally.
Uncover the pot, raise the heat to medium-low, and stir in the salt and sugar (the sugar helps the onions to brown).
Cook for 45 to 60 minutes, stirring frequently, until the onions have turned an even, deep, golden brown.
Sprinkle the flour on top and stir for several minutes until combined (about 3 minutes).
Stir in the stock, add the wine or vermouth, and season to taste with salt and pepper.
Simmer, partially covered, for an additional 30 to 40 minutes or more, skimming occasionally. Correct the seasoning as needed.
Serve with a slice of cheese on top of the soup, and a slice of crusty bread.
Recipe from: Mastering the Art of French Cooking: Volume 1, by Julia Child
Photo by Christina Keibler