The trick to onion soup is caramelizing the onions. The sweetness of the onions comes out when they are saut\u00e9ed slowly until they are dark brown. This requires that you stand at the stove for an hour. Put on music and sing. Listen to an audio book. Or use my kitchen hack of browning the onions in a slow cooker, which is in the Options and Extras section of this recipe. This hack needs to be done the day before you need the caramelized onions because it takes 10 or more hours in the slow cooker, but you needn\u2019t keep your eye on it while it does its magic.<\/p>\n\n\n\n
Ingredients: Directions: To serve: Options and Extras:<\/p>\n\n\n\n The trick to onion soup is caramelizing the onions. The sweetness of the onions comes out when they are saut\u00e9ed slowly until they are dark brown. This requires that you stand at the stove for an hour. Put on music and sing. Listen to an … <\/p>\n","protected":false},"author":2,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-446","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/www.lizacameronwasser.de\/index.php?rest_route=\/wp\/v2\/pages\/446","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.lizacameronwasser.de\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.lizacameronwasser.de\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.lizacameronwasser.de\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.lizacameronwasser.de\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=446"}],"version-history":[{"count":2,"href":"https:\/\/www.lizacameronwasser.de\/index.php?rest_route=\/wp\/v2\/pages\/446\/revisions"}],"predecessor-version":[{"id":566,"href":"https:\/\/www.lizacameronwasser.de\/index.php?rest_route=\/wp\/v2\/pages\/446\/revisions\/566"}],"wp:attachment":[{"href":"https:\/\/www.lizacameronwasser.de\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=446"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
3 lbs (1.4 k) onions<\/strong> (I like to use a mix of yellow and red ones)
3 tbsp (45 ml) olive oil<\/strong>
2 tbsp (28 g) sweet, unsalted butter<\/strong>
1 tsp (6 g) salt<\/strong>
A pinch or two of dried thyme<\/strong>
A splash of dry red wine<\/strong>
2 cloves garlic<\/strong>, minced
1 tbsp (15 ml) soy sauce or tamari<\/strong>
8 cups (1.9 l) vegetable stock<\/strong>
1 8-oz (237 ml) container heavy cream<\/strong><\/p>\n\n\n\n
Peel the onions, halve them and slice them thinly.
Heat the olive oil and the butter in a thick-bottomed soup pot.
Add the onions and salt and saut\u00e9 over a medium heat, stirring often. This will take upwards of an hour.
Saut\u00e9 until the onions are brown with some blackened bits.
Add minced garlic and saut\u00e9 until the garlic is soft.
Add the wine and deglaze the pan by scraping up the lovely brown glazed bits from the bottom of the pan.
Take a pinch of two of thyme and rub it in your hands over the pot, letting it fall in. Give it a stir.
Add the vegetable broth and the soy sauce (or tamari)
Simmer the soup for about 20 to 30 minutes.
While the soup is simmering, whip the cream. Don\u2019t add sugar or anything to it. Just whip it until it\u2019s stiff enough to plop from a spoon and keep its shape.<\/p>\n\n\n\n
Ladle the piping hot soup into bowls and plop a spoonful of whipped cream on top. The whipped cream will melt into the soup and add a depth of flavor.<\/p>\n\n\n\n