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.