Onion soup. My Way.

[Janne]

Just wanted to share with you my second most favourite soup.
‘Almost French Onion Soup’

Lots of onions ( of whichever sort, but not Vidalia)
More onions.
About 1.5 kilo for 3 people
Garlic one small head
Potatoes 3 medium
Parsnip 1 medium

Salt
Pepper
Oil

Peel onions. Cut in half, then in 4mm strips.
In a pan, slowly and gently brown in oil, until they get a light brown/ deep tan colour.
Do this under cover, a lid of the casserole you will use later works well. Gets steamed and gently fried.
DO NOT BURN
A few dark brown bits is ok, more will give a bitter taste.
( I usually clean the frying pan with a half cup of water between fryes, water I put in the large pan I will make the soup in)

As you have lots of onions, you need to do this in maybe 4 lots.

Peel and crush garlic, chop. About 5 minutes before the last onion fry is finished, put in pan, turn off heat, cover, and leave.

Peel the potatoes, parsnip and cut in small cubes (4-5mm side)

Add pepper and salt, very gently simmer for 45 minutes or so


I do not put any bread and cheese on top like the Frenchies do.
You can grind some Parmegiano or Grano Padano on top for the flavour, but then salt the soup less!

If you want a fuller taste you can use a chicken or beef stock cube instead if the salt.
I use the excellent Polish seasoning salt called Kucharek that a Forum member (nice!) sent me a year ago.

If you want, you can make two more variations.
One is making a beef stock ( boil bines and a piece of beef for hours) or you can add finely cubed beef in one of the fry lots.


Just making the soup now!

 

[crosslandkelly]

Sounds good, I like onion soup, also the smell of frying onions.

 

[crosslandkelly]

This is very tasty too.
Gazpacho.
For 4-6 people
1 red pepper cored and sliced
1 red onion peeled and finely sliced
1kg overripe tomatoes
1/2 liter tomato juice
25g parsley
25g basil
50ml balsamic vinegar
25 ml worcestershire sauce
1tsp salt 1/2 tsp black pepper
100ml olive oil.
10-15 drops of tabasco sauce
Put all the ingredients in a blender until smooth. Check seasoning and add more if needed. If the soup is too thick add more tomato juice. Chill for at least 2 hours before serving.
I like to serve mine with chopped hard boiled eggs, sliced spring onions and croutons.

 

[Janne]

Superb idea, have eaten Gaspacho many times but never prepared!

Good soup for the Caribbean!