Veg*n Cooking and Other Random Musings: J's Onion Soup

Monday, November 9, 2009

J's Onion Soup

Well not only have I been a bit obsessed with soup lately, Brett and I have both been fighting a nasty cold that doesn't seem to want to go away. So soup has been an even bigger part of our lives lately.

Nothing feels better on a sore throat than a flavorful, brothy soup. At least that is how I feel.

I wanted something simple, tasty, and that would also do the trick. I've never been much of a chicken noodle girl (or a "No Chicken Noodle" girl as it now stands), and I really love the taste of caramelized onions, so I thought I'd give this a shot.

It turned out good - darn good, and it was easy to make, and that is the only tolerable cooking that can be done when sick. Not that I don't like quick and easy meals on a good day though either...

Anyways, check it out.


















The local booty legend (aka revealing my sources):
no asterisk = grocery store
+ = local produce from The Root Cellar
++ = The Peace Nook (will denote whether product is local or just from the Nook)
* = farmer's market
** = CSA
*** = Container or Community Garden
**** = the non-profit buying club, Blue Planet or Purcell Mountain Farms

J's Onion Soup

Mushroom Broth:
1 package portobello mushrooms
1 yellow onion, halved
5 cloves of garlic, crushed
2-3 tbsp Earth Balance or butter
6 cups water

Melt EB or butter in pot over medium-high heat.

Add the mushrooms and onion and cook until they begin to caramelize, about 15 minutes. Add the garlic and cook an additional 10 minutes.

Add the water and simmer over low heat for about an hour.

Strain broth with a wire mesh strainer. Reserve at least 3 cups.

Rest of the Soup:
2 tbsp safflower oil
2 red onions, peeled and sliced
2 yellow onions, peeled and sliced
6 cloves of garlic, peeled
salt
pepper

Heat oil in a large skillet over medium-high heat. Add the onions and cook until they begin to soften and caramelize, about 15-20 minutes. Add the garlic and cook an additional 5 minutes.

Transfer to a food processor or blender and blend until smooth. Add the mushroom broth in batches until it is at your desired consistency.

Season to taste with salt and pepper.

Very simple, very good.

J's Songs of the Day:
Japura River - Philip Glass
Paru River - Philip Glass

'Til next time.

6 comments:

Bianca said...

I love onion soup! Especially topped with a crusty slice of whole wheat vegan cheezy bread! Hope ya'll feel better soon.

Heather @ SGF said...

Wow! That does look easy... AND delicious! Hope you feel better soon!

Courtney said...

I hope you feel better soon!

Courtney

Liz said...

That soup sounds divine- So simple and elegant! I hope it does the trick and gets you well. All those onions can't hurt!

Cookiemouse said...

Get well again soon!

Courtney said...

Happy Thanksgiving! I hope you are doing well :-)

Courtney