Throughout history, onions were seen as “poor people food” because they were plentiful and easy to grow. Onions grow in any type of soil, in any type of ecosystem, and are easily dried and stored throughout the winter. Onions date back thousands of years and were once know for their medicinal properties. Onions are high in nutrients like antioxidants, vitamins, minerals and sulphur containing compounds which all provide benefits to the body. Onions also provide antimicrobial, anti-fungal, antibacterial and anti-viral properties. It’s no wonder the Romans believed onions provided many medicinal properties which was important to their gladiators!
We absolutely love onions. I add them to nearly every meal I cook because not only do they provide an array of nutrients but onions enhance the flavor and depth of savory dishes. We went grocery shopping the other day and decided to pick up some extra onions. Not only did I get the bag of onions that I grabbed but also the bag the worker handed me. With the coronavirus (COVID-19) scare out there, and our minimal grocery shopping excursions, I decided I would keep the extra onions that I was handed. When we got home and I placed the onions in my bowl in the pantry, I saw just how many onions we ended up with. So what can you do with all those extra onions? Well, as we say, when life gives you onions, you make onion soup!!
Onion Soup dates back to Roman times and the modern version we know today made with beef broth and caramelized onions originated in France in the 1700’s. We may call it French Onion soup but the French call it simply, Onion Soup. Onions became a staple on many tables in the 1800’s and onion soup was an easy way to feed a family server with a slice of fresh bread.
Let’s make Onion Soup!!
First, we need to chop some onions — a lot of onions! I sliced 6 onions. I first chopped the ends off and peeled them before slicing in half and then slicing into slivers. It does not need to be precise! You can also use a mandolin.
*tip: my uncle told me many years ago to cut the root end off first and then the top to avoid all those tears when cutting onions! I have used that tip for many years and very rarely do I cry when cutting onions!!
Then once the onions are sliced, place them in a stock pot.
Add butter, a splash of oil, a sprinkle of salt and pepper and begin to cook the onions.
When the pot goes dry, I add water so they do not burn, but still cook.
Once translucent, add a splash of cooking sherry or white wine. Cook 8 to 10 minutes or until tender.
Add beef broth or beef stock and a bay leaf.
Partially cover pot and simmer for 20 minutes. Adjust seasonings as needed.
This can be served as is like we did, or ladle into an oven-safe bowl with a slice of crusty bread placed on top sprinkled with cheese and placed under the broiler until golden or bubbly.
Onion Soup
6 small onions, sliced or about 6 cups
2 tbsp butter
splash olive oil
1 tsp salt
1/2 tsp pepper
2 tbsp cooking sherry or white wine
6 cups beef broth, stock or consommé and water to equal about 6 cups
1 bay leaf
Sauté onions on butter and oil along with salt and pepper until translucent. Add cooking sherry or wine and continue cooking about 10 minutes. If you like, add 1 clove garlic at this point. Add beef broth and bay leaf. Cook 20 minutes. Add more water if needed. Serve as is or broil with crusty bread and cheese on top.
enjoy from Our City Homestead to yours