Text and recipe by Chef Joey
As this wacky weather tries to confuse us, one thing is certain on a cold raw day … soup. Soup is good food, inexpensive and nutritious. All you need are a few veggies and the basis of most soups – ONION!
For centuries humans have had some sort of soup – hence the word to “SUP” or SUPPER – it means soup.
Here is a quick onion soup recipe that is easy to make, and the first few steps are the basis to many soups – like lentil, barley, minestrone – you just keep adding to it.
If you ever make a soup with pasta or rice – cook those items separately and add them to the soup last minute. What you don’t eat can be frozen separately. When you add these items to a soup, they continue to swell and take over the broth!
Basic Onion Soup – serves 6
3 Large onions, peeled cut in half then sliced
3 cloves of garlic chopped fine
3 tbsp butter
2 tbsp sugar
8 cups water
3 tablespoons flour (cornstarch for gluten free)
If using cornstarch, mix with cold water then add to soup to prevent lumps.
In a large soup pot, melt the butter and add the onions and garlic.
Stir to make them sweat, then add ¼ cup water and cover.
Simmer until soft.
This is the base for most soups.
For French onion, add the sugar and stir constantly. As the water evaporates the onions will start to brown. As they get nice and caramelized, add the flour mix by sprinkling a spoonful at a time and stirring. Once incorporated (or thickened with cornstarch), add the rest of the water and your beef base (follow the instructions on the container). I like the Knorr MSG free individual containers.
Basically, that’s it. Stir and let simmer for a ½ hour.
Salt and pepper to taste – if it seems too watery add some more base.
For other soups: add your veggies or lentils or barley or mix them – they are 70 cents a bag and can feed 8 people and the protein is amazing.
Cube up a couple of potatoes and carrots. Add celery tomatoes and corn – and you have a minestrone!
Mark your calendars for an REC Special day: