CARAMELIZED ONION SOUP WITH ONIONS TO SPARE
This recipe makes more caramelized onions than you need. Set some aside before turning the rest into soup, and use them on toast, with pasta, or in omelets.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h45m
Number Of Ingredients 13
Steps:
- In a large Dutch oven or other heavy pot, heat oil and 2 tablespoons butter over medium-high. Add onions, sugar, 2 teaspoons salt, thyme, and bay leaf. Reduce heat to medium-low and cook, stirring frequently to scrape up any browned bits, until onions are deep golden brown and have a jam-like consistency, about 1 hour. If onions begin to stick, reduce heat and stir in 1 tablespoon water.
- Discard herbs. Reserve 1/2 cup onions (leaving 1 3/4 cups in pot). Stir in 1 tablespoon butter, flour, and sherry and cook until butter is melted, 30 seconds. Add broth, increase heat, and simmer 15 minutes. Season to taste with salt and pepper. Rub bread with garlic, then place in bowls and ladle soup on top. Drizzle with oil and sprinkle with parsley.
Nutrition Facts : Calories 255 g, Fat 19 g, Fiber 3 g, Protein 6 g, SaturatedFat 6 g
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