Onion Soup

2014-06-11 and many others

Onion soup is my all-time favorite recipe. I probably make this more often than any other recipe in this website, at least once every other month, sometimes even more frequently.

This method is not as complicated as the French Onion Soup recipe, but is imo just as good.  

Purists will say this recipe isn’t really French onion soup.  I couldn’t care less. It tastes the same to me. The difference? I don't bother with caramelizing. The sweet onion varieties that grow so well here in the NM desert don't need it and if I ever tried again, it would take forever with the quantities I use. Instead I stir-fry them until brown, then stew and boil them for at least 30-60 minutes. If I have the patience and time I let them simmer for several hours. That brings out the sweetness just as much as caramelizing, but it requires less personal attention.

A word of warning:
Some people may have problems with onion soup. Until you know for sure that you are not one of those people, better stay close to a bathroom for a few hours after you have sampled this. Onion soup can produce a lot of gas and for some it may even be an explosively powerful laxative.

INGREDIENTS

This is what you need for 6+ servings:

  • 6 large yellow onions
  • olive oil
  • beef stock or beef concentrate
  • S&P to taste
  • sliced bread, toasted
  • shredded Swiss
    or other mild melting cheese
Pic1: onion soup, toast, cheese

Directions

 

Pic2: slice onions
Pic3: stew
Pic4: simmer

 

Pic5: serve
Pic6: toast au gratin
Pic7: mix it up

Serving suggestion: