Moosewood: French Roasted Onion Soup

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* Exported from MasterCook *

 

French Roasted Onion Soup

 

Recipe By : Moosewood Restaurant Daily Special, page 37

Serving Size : 4 Preparation Time :0:00

Categories : Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 large Spanish onions -- (4 to 5)

cut lengthwise into thin slices -- (about 8 cups)

8 garlic cloves -- minced or pressed

1 teaspoon salt

2 tablespoons olive oil

4 bay leaves

1 teaspoon dried thyme

3/4 cup dry white wine -- up to 1

8 cups Dark Vegetable Stock

(see separate recipe)

2 tablespoons soy sauce

salt and ground black pepper -- to taste

Herbed Croutons

(see separate recipe)

grated Gruyere or Swiss or Parmesan

cheese

 

Serves 4 To 6. Yields 10 Cups. Roasting Time: 45 To 50

Minutes. Simmering Time: 30 Minutes

 

Onion soups require a good rich stock for the best flavor. Our Dark

Vegetable Stock is a perfect choice and can be made while the onions for

the soup are roasting. The sweet, smoky flavor of caramelized onions and

garlic lend our soup its special distinction.

 

This beautiful, deep caramel brown soup is appealing next to a colorful

salad and makes a very satisfying meal.

 

Preheat the oven to 375F. In two shallow, nonreactive baking pans large

enough to accommodate all of the onions in a single layer, combine the

onions, garlic, salt, oil, bay leaves, and thyme. Roast for 45 to 50

minutes, stirring every 15 minutes, until the onions have softened and

lightly browned. Remove from the oven, add the wine to the baking pans,

and stir well with a wooden spoon to deglaze.

 

Transfer the roasted mixture to a soup pot. Add the stock and soy sauce,

cover, and bring to a boil; then lower the heat and gently simmer for 30

minutes. Find and discard the bay leaves and add salt and pepper to taste.

 

Serve with croutons and grated cheese.

 

Per 13.5-Ounce Serving: 181 Calories, 3.2 G Protein, 7.5 G Fat, 22.2 G

Carbohydrates, 1.3 G Saturated Fatty Acids, 0 MG Cholesterol, 912 MG

Sodium. 3.3 G Total Dietary Fiber

 

 

 

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