Red Onion Summertime Soup Recipe

From Dorothy McNett's Recipe Book.

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See Also: Soups · Vegetable Dishes

Red Onion Summertime Soup

From Dorothy McNett's recipes at Serve this in small cups as a great appetizer with assorted cheeses and breads.

1 pound sweet red onions, chopped
1 bay leaf
3 tablespoons unsalted butter
1 1/2 cups dry white wine
1/2 teaspoon sugar
2 cups vegetable, chicken, or beef broth
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
1 teaspoon balsamic vinegar
freshly grated Parmigiano-Reggiano

In a dutch oven or saucepan, cook onions with bay leaf and butter 20 minutes, or until soft and creamy and just beginning to brown a bit. Add wine and sugar, bring to a boil, reduce heat and simmer 5 minutes. Add broth, salt, pepper and balsamic. Heat thoroughly for several minutes. Discard bay leaf, and serve with cheese sprinkled on top.

Recipe created 1994-11-28.

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