Yet another less than stellar soup picture
You know the feeling. You should have gone to the grocery store 2 days ago, but didn’t. That means soup to the rescue. Especially if you have onions galore, a little stale bread and a tiny bit of Teese left. The result was All in the Family Onion Soup because it has garlic, onions and shallots, get it?
All in the Family Onion Soup
1 Tbsp olive oil
1 Tbsp earth balance
2 shallots, sliced
4 ginormous sweet onions or 5 really big ones, sliced in thin half moons
5 cloves garlic, sliced thinly
1 tsp thyme
1 tsp dill
1/2 smoked paprika
1/2 tsp chili powder
1 tsp salt
1/2 cup white wine
1/4 cup flour
about 6 cups broth
1 Tbsp tamari
1- 2 Tbsp white vinegar (optional)*
salt and pepper to taste
broiled teese toast, if desired
Heat the oil and eb in big souppot. When hot, add the onions and cook over medium low heat for about an hour. The point is to try to caramelize the onions and that takes a lot of time over not so hot heat. Stir them every once in a while. After an hour, add the shallots and garlic and continue cooking for about another 1/2 hour. The onions should start to change to a darker color. When that happens, add the herbs and salt and cook for about 2- 3 more minutes. Add the the wine and turn up the heat a little for about 5 minutes so it reduces a little. Stir in the flour and when well distributed, add the broth and tamari. Lower the heat so the soup simmers for about 1/2 an hour. Check the seasonings and top with the toast.
*Here’s the story on the vinegar. I’ve just started adding it over the last few years. It seems my taste buds have changed and I don’t like it quite as sweet as I used to. So taste it as you go and see what you think.
Only one more day of VeganMoFo!