Enjoy this incredible soup recipe crafted by Abundance’s very on Chef Bear (aka Manny)
Ingredients
4 oz (1 Stick) unsalted butter OR plant-based butter
2.5 lb. brown / yellow / red / sweet onions, peeled, halved, thinly sliced top to bottom (I used a combo or red, yellow, and sweet)
3/4 cup dry sherry cooking wine
2 tbsp flour, plain / all purpose
5 cups good quality beef broth/stock OR chicken OR vegan options
3 dried bay leaves (or 4 fresh)
2 tsp garlic powder
1 ½ tsp salt
Instructions
Caramelize Onions
Melt butter in a heavy based casserole pot over medium heat. When it starts to foam, add onions and stir to coat in butter.
Turn the heat down to medium low. Cook for 30 minutes stirring every few minutes, until the onions have softened and are semitransparent.
Turn the heat up to medium or medium high. Add salt, and cook for a further 25-30 minutes, stirring more regularly, until onions are deep golden and sweet.
Make Soup
Add wine to deglaze, then simmer rapidly for 2 minutes until mostly evaporated, stirring to scrape the bottom of the pot.
Sprinkle flour over the onion and cook for 1 minute.
Add broth, thyme and bay leaves.
Cover, lower heat so it’s simmering gently then simmer for 30 minutes.
Serve with grilled cheese or French bread broiled with cheese. (Or vegan grilled cheese etc.)