Onion Soup By Risa Regala

Photo credit from The Food Network. Not the recipe we used, but looks are similar.

The secret to any robust soup is its base. While most recipes and chefs call for beef or chicken stock, most of us don’t have the time to prepare stock from scratch (spending hours and hours waiting for the liquid to reduce and develop its deep flavors). We mortals usually go for the quick-fix: the cube, the concentrate, or the mix. But wow, don’t we wish we had old-fashioned soup stocks. Not only are they more complex in flavors, but they also are healthier for you, using only natural ingredients, herbs, and spices.

Try using our line of stocks for your soups and stews, or risottos or paella. We’ve done it the old-fashioned way with no short-cuts. Hours of roasting bones and simmering liquids, skimming and straining until we’ve extracted all the flavors.

Try this Onion Soup recipe by Risa Regala. It’s simple enough for any home cook. The hardest part of this recipe is slicing all these onions and waiting for the onions to caramelize.

Onion Soup By Risa Regala

4 tbsp unsalted butter
2 tbsp. olive oil  
2 cloves garlic, chopped
6 large onions, sliced very thinly
1/2 tsp dried thyme
4 cups chicken stock or beef stock for a deep flavor
2-3 tbsp. cognac
1/2 tsp
1 bay leaf
Baguette sliced thinly
Sliced or grated Gruyere cheese

1. Heat the butter and oil and garlic in a soup pot until garlic is soft. Don’t let the garlic burn
2. Add in the onions and sauté over medium-high heat for 10 minutes until translucent.
3. Add in the thyme and cover.
4. Cook the onions slowly, stirring occasionally to make sure nothing sticks to the bottom, for 35 – 45 minutes until slightly brown/caramelized but not burnt. By this time, the onions would have melted down and “stewed” in their own juices.
5. Add in the stock, salt, pepper, bay leaf and the brandy and simmer for another 10 – 20 minutes until broth has reduced to your taste. Adjust to taste.
6. Ladle some soup in a bowl and top with the bread. Top with the cheese and finish off in the broiler or toaster oven until cheese melts. Alternatively, you can toast the bread and cheese in the toaster oven and then just place on top of the soup, but you won’t get that toasted, melted cheese spatter on the bowl that makes the soup look yummier.

The photo is not ours but we got it from The Food Network’s recipe for French Onion Soup. You can also try their recipe here. It uses the same method and similar ingredients. :). For prices of our soup stocks, check them out here.

If you try our recipe please post and tag us @fearless apron or #fearlessapron

Bon appetit!!

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