Right now, we happen to be in one of those very few months in Houston when one can truly enjoy a nice bowl of hot soup.
This recipe is adapted from a favorite made by my friend Cindy Smith. It is perfect for a cold, rainy day when you’re craving something warm and savory, with little output required. The stars of the recipe are Texas 1015 Sweet Yellow Onions. There are just a few other ingredients, so be sure to use the best quality you can find.
The recipe, after the jump.
1015 Onion Soup
- 5 large 1015s, or sweet yellow onions, sliced
- 1 stick of unsalted butter
- 3 – 14.25 ounce cans beef broth, organic if possible, with salt
- 1 ½ cups dry white wine
Melt the butter in a large, hot soup pot.
Add onions and cook until tender, about 45 minutes.
Add in the beef broth and wine.
Simmer 5-10 minutes, or until hot and steaming.
For extra decadence, add in freshly toasted French bread croutons and Gruyere.
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This article appears in Jan 20-26, 2011.