Wednesday, 17 September 2014

#WIAW - Sage Onion Soup

Last week was the perfect week for me. It was quieter than usual, so I was able to breathe, relax, and just get caught up on a few extra things. You always know I am relaxed when I spend lots of time in the kitchen. I love to cook, but more often than not, it is a scramble to just get something on the table, before you move on to the next thing. So last week's relaxed pace meant I had some extra time to experiment and enjoy the process.

Even though it is still technically summer, it does not really feel like it here in Toronto. It has been chilly. I know I needed to get out my sweaters and my cold weather running tights. So last week I decided to dust off my soup-making skills. It was the perfect way to warm up at the end of the day after a chilly run.

My husband said this is the one of best meals I have ever made, which is pretty high praise, because he doesn't often sugar-coat it when he doesn't like my kitchen experiments. So this one is definitely a winner and perfect for this week's WIAW. I know we will be placing it one our regular meal rotation. I hope you like it as much as we do.

Sage Onion Soup

2 tbsp of butter
2 tbsp of EVO
a handful of sage leaves
3 cloves of garlic, chopped
2 red onions, peeled and sliced
4 shallots, chopped
salt to taste
pepper to taste
1 Spanish, chopped
3 cups of beef stock - you can make your own, or if you are lazy like me, you can just buy pre-made stock
slices of crusty bread and cheddar cheese to garnish

1. Put butter, olive oil, sage, and garlic in large non-stick pan.
2. Add onions and shallots, season with salt and lots of black pepper. Stir, and place a lide on the pan, leaving it slightly ajar, and cook slowly on low-medium heat for 50 minutes.
3. Remove the lid for the last 20 minutes, when your onions are golden and silky, add the stock. Bring the stock to a boil, and let it simmer for 10-15 minutes.
4. Toast your bread, and place on top of the pre-portioned bowls of soup. Top the toast with a slice of cheddar cheese, and broil on high for 1 minute.
5. And you are ready to serve.