Ending November on a High Note!

Well, sort of.  The recipe is delicious.  But once again, the recipe is not online.  Thanks November!

Mmm... Oniony...

Mmm… Oniony…

I made this one afternoon thinking we would have it for dinner and for a few days for lunch.  Then I ran into my lovely neighbor (remember from Thanksgiving?).  I offered her some soup.  Then a couple of friends stopped in.  I offered them some soup.  By the end of the afternoon, the soup was pretty much gone.  I was sad.  It was really delicious.  And heart warming.  And comforting.  And full of onions…

Here’s the recipe:


2 Tbs butter

2 Tbs olive oil

4 lbs onions halved and thinly sliced (seriously people, get out your food processor on this one)

4 garlic cloves thinly slices

salt and pepper

1/2 cup port or Marsala wine

2 cans each of both chicken and beef broth (14.5 oz cans)

Crusty baguette

Gruyere or Swiss cheese

Get out your biggest pot (I used my 7.5 qt dutch oven – 4 lbs of onions take up a lot of space!).  Heat the butter and the olive oil over medium, then add your onions and garlic and season them with salt and pepper.  Cover and cook until the onions have softened, be sure to stir occasionally so the onions on top get cooked down a bit too.  Then uncover and continue to cook until the onions have caramelized and turned a nice golden brown, 25 to 30 minutes more.  The recipes says to add 1/4 water if the pot gets too dry, I did this.  I scraped up the brown bits of goodness on the bottom in the process.

When your onions are caramelized, add the Marsala or port (I used Marsala) and cook until the liquid reduces.  Stir in the broths and two additional cups of water.  Check your seasoning again and add more salt if necessary.

Then serve with cheese toasts.  Do I need to explain those?  You cut slices of baguette… Then you toast or broil them with some shredded cheese on top.  Then you eat them…

*adapted from November 2007, issue 47, pg. 70

One word of warning.  Four pounds of onions will make you cry.  A lot.  You will also cry when your lovely soup is gone in a few hours.  This was technically a Freeze It recipe… Oh well.  Enjoy!

And get ready to welcome in December!!!

One thought on “Ending November on a High Note!

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