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Onion soup with zucchinis

2020-07-26

Onion harvest time and zucchini abundance. Of course I had to try the two together.

I wanted this to remain onion soup, not turn it into zucchini soup with onions. The onion flavor remains dominant, but the zucchinis are undeniably there. A nice combination.

The reverse if this recipe is zucchini soup with onions and potatoes where the zucchinis dominate.

INGREDIENTS

This is what you need for 4-5 quarts = 8-10 servings:

• 3 large onions
• 2 large yellow zucchinis
• S&P, spices of your choice
• 3 quarts water & bouillon or stock
• toast
• shredded (Chihuahua) cheese

Pic1: onion soup with zucchinis

Directions

 

2020-07-26

Pic2: ingredients
Pic3: cut onions
Pic4: brown onions

• Peel the onions. Cut across in halves. Cut the halves in wedges. (Pic3)
• Stir-fry 2 onions in olive oil until the onions start browning. (Pic4)
  Reserve the 3rd onion.

 

Pic5-7: cooking

• Add S&P, condiments & spices of your choice.
  I used salt, no pepper, 1 tbsp. each Knorr and Maggi chicken bouillon.
• Add 2 cups of water to prevent the condiments from burning. Simmer 15 minutes. (Pic5)

As shown:

• Slice and add the zucchinis. (Pic6) Cover with water, bring to a roiling boil. 
  Reduce heat, cover and simmer for at least 30-45 minutes. (Pic7)

 

Pic8: blend
Pic9: add onions
Pic10: simmer

• Puree part or all of the vegetables with a stick blender. (Pic8)
• Add the 3rd  unblended onion. (Pic9)
• Simmer 15-30 more minutes.

Alternative method leaves all the onions unblended:

• Stew the zucchinis separately and puree part or all.
• Add the zucchinis to the unblended onion soup.

 

served

Pic11-13: serving

• Serve the soup in a large bowl.
• Add toast, cheese. (Pic11+12)
• Microwave (Pic1) or broil to melt the cheese.
• Mix it all together. (Pic13)
• Enjoy.

 

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