Showing posts with label sweet onion soup. Show all posts
Showing posts with label sweet onion soup. Show all posts

07 March 2014

Fast and Frugal: Sweet Onion Soup

Sweet Onion Soup with White Cipollini Onions

I have a bad case of cabin fever.

As I write this, our weather is going from rain to snow, from 38 degrees to below freezing, and a thin, gritty coat of ice is starting to cover roads and cars. I've got a nagging sinus infection and the weather isn't helping it.

Fortunately, I've got a carton of frozen onion soup, made three months ago and stashed in the freezer so that it would be there to comfort me when I needed it.

I need it now.

08 February 2014

Sweet Onion-Leek Soup with Truffle Butter and Thyme


We are lucky to have not one but two winter farm markets here, but I am counting the days until the summer market opens. Recently I revisited this soup from 2012, inspired by what I found at the market that year.

I've had the farm market habit since the days when I lived within walking distance of the Dane County Farm Market in Madison, Wis.

I'd leave my apartment for the market's opening, make one turn around Capital Square, and head home, both arms full. I'd eat breakfast, and go back around 9 a.m., returning home again loaded down with produce, baked goods, herbs and more. In those days, I could eat for about $20-30 a week.

I like the sense of community a farm market generates. I see the same shoppers every week, and there's lots of bantering back and forth between shoppers and growers. 

The following sweet onion soup recipe was made from two varieties of Immerfrost Farm sweet onions and leeks, garlic, thyme from my own garden, bay leaves from another vendor, and topped with cheese from a regional cheese factory. Only the broth and the black-truffle butter (a splurge) were not locally produced.

Sweet Onion-Leek Soup with Truffle Butter and Thyme
  • 10-12 small sweet onions, sliced
  • 3 medium leeks, sliced (tender white and green parts)
  • 2 small cloves garlic, crushed
  • 2 Tablespoons olive oil
  • 2-3 Tablespoons truffle butter
  • 1 32-ounce package free-range chicken broth, or homemade stock*
  • 1 cup vegetable broth
  • dash herbes de Provence
  • 2 bay leaves
  • 1-2 Tablespoons fresh thyme, chopped
  • sea salt and freshly ground pepper, to taste
  • thickening agent 

You could choose to start by making a roux with flour and butter. (I often forget this step and use this method. I find that a cheese rind often does the trick, too.)

Prepare onions and leaks and brown in oil and truffle butter stock pot over medium heat until transparent and slightly brown. Stir frequently. Add broth, herbs, and bay leaves. Allow to nearly reach boiling point, then simmer for about 40 minutes or more over very low heat. Add fresh thyme about midway through the simmering process. Remove bay leaves before serving. Season to taste.

Serve with grated or flaked cheese; I used flaked Parmesan. but Gruyere would be perfect, too.

Light, sweet, subtle: I served it with hard French rolls. It's also great with a ham sandwich.

*This is much better with homemade stock. I save juice from just about everything, including slow cooker chicken and pork chops. Add water, chill overnight, and skim off the fat. I use this strategy with broth made from a chicken carcass, too.

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21 October 2006

Potage a l'Oignon (Onion Soup)

“They’re very sweet,” said the farmer, rearranging the golden onions in the white basket. “But I won’t be here after this week. . .”

So of course, I bought them. There were only three farm market vendors braving yesterday’s chill and I noticed prices were up. No matter. The fresh produce is still a bargain, compared to the older stuff you find at the supermarket.

I loaded up on onions, thinking the weather was perfect for onion soup, usually Saturday night fare at our house.

This version was sweeter than usual. It could have been dessert. Oh, but it was wonderful.

Sweet Onion Soup for Two


  • 3 of the sweetest onions you can find, peeled and sliced
  • 2 Tablespoons unsalted butter
  • 1 Tablespoon flour
  • 2 cups beef bouillon
  • 2 cups chicken bouillon
  • ¼ cup warm milk
  • Dash ground pepper
  • Dash sea salt
  • Dash herbes de Provence


After you’ve sliced the onions, brown them slightly in butter in a heavy stockpot or skillet. Add flour and brown, until the onions turn golden.

Add hot beef and chicken bouillon and allow the soup to come to a boil. Lower the heat and allow it to simmer for 20 minutes.

Next, add the milk and allow it to simmer a bit longer. Add pepper, salt and herbes. My husband prefers his without cheese, but I usually do a blend of Mozzarella and Parmesan.

Sometimes I add croutons that have been sautéed in butter and garlic. Tonight: simple French dinner rolls.