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Caramelized Onion Soup This soup is made in the tradition of the classic French onion soup. It is updated by adding a touch of brown sugar while caramelizing the onions to guarantee the sweetest flavor.
Recipe can be found in
At Home in the Kitchen on page
62
Step-By-Step Illustrations
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Cook the onions in a large soup pot until well browned |
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Ladle the soup into individual crocks and top with croutons and cheese |
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Serve the bubbling soup on a napkin lined plate |
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Fresh thyme is the ingredient of choice for this recipe. Prepare this herb by removing the leaves from the thick stem. Discard the stem and chop the leaves using a sharp knife. You can also use a mini food processor to save some thyme - oops I mean time!
Caramelized onions are one of my favorite things. I use them in many recipes. Check out Spinach with Caramelized Onions to see what I mean.
Gail and Lanny K., say, "We loved this soup. We improvised a little bit since Vidalia onions were out of season - we used white. And, we doubled the amount of fresh thyme. It worked out well."
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