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Carmelized Onion Soup An easy dish for a cold winter night.
Ingredients
2 tablespoons butter or 1 tablespoon butter, and 1 tablespoon olive oil 3 large yellow onions, thinly sliced (about 4 cups) 2 large cloves garlic, minced 2 tablespoons tomato paste ½ cup dry sherry or Maderia wine 1 tablespoon Dijon mustard ½ teaspoon dried thyme 1 small bay leaf ½ teaspoon salt, or to taste 3/4 teaspoon sugar freshly ground black pepper, to taste 3/4 teaspoon dried oregano 1 (16-ounce) can beef broth 2 (16-ounce) cans reduced sodium chicken broth
Instructions
Pre-prep: Slice onions. Mince garlic. 1. In a large Dutch oven or soup pot, melt butter and saute onion slowly, until they are golden and caramelized. (Stir infrequently - every 10 minutes- to encourage caramelizing. This will take about 30 minutes). 2. Add garlic and tomato paste. Stir in for about 2 minutes. Add remaining ingredients, stir well. Simmer over low heat for at least 30 minutes and up to 1 hour.