Caramelized Onion Soup
Posted on February 7th, 2010 by theapartmentkitchen
I am a major onion eater. I don’t care about the consequences, I could eat them like apples – even if it meant driving everyone around me far, far away. I love this onion soup because it’s easy and I always have everything I need for it right on hand. I don’t call it “French Onion Soup” because I don’t top it with the cheesy crouton garnish (which is delicious, of course). Instead, this is merely an enriched broth that can be made quickly and enjoyed for days.
Vegetarians – don’t just substitute vegetable broth for the beef broth, you won’t get the rich flavor that’s typical for this soup. Instead, use mushroom broth – it has a rich, meaty flavor that’s the ideal substitute.
Caramelized Onion Soup
Makes about 1 1/2 quarts.
Leftover Potential: Freezes and refrigerates well. Puree the soup for a thick, smooth texture, or reduce it down to make a killer sauce for pasta.
3 Tbsp olive oil
6 onions, thinly sliced
4 cloves garlic, minced
salt and pepper, to taste
2 Tbsp apple cider vinegar
3 (14 oz) cans beef broth
1. Heat the olive oil in a large soup pot over medium heat. Add the onions, and toss to coat evenly in oil.
2. Reduce heat to low and saute, stirring occasionally, until the onions are golden brown and caramelized, about 8-10 minutes.
3. Stir in the garlic, and season well with salt and pepper.
4. Deglaze the pan with the vinegar, and stir until it reduces completely. Add the broth, and bring the soup to a simmer. Simmer until the soup has good flavor, about 20-25 minutes.
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Hi Erin,
Thanks for your message on my blog! I’m so glad you got my email. I have double-checked my email folders but for some reason I never got your response. If you have a record of it, can you please send it again?
Cheers,
Asha
I’m with you about the love of onions. They are awesome
This soup looks pretty awesome too….yum!
Looks fantastic! My husband is both a soup lover and an onion lover. My favorite way to eat onions is caramelized like in this soup, so trying out this soup sounds like a good idea!