Can you remember the first time you tasted the soul-warming goodness of a genuinely exceptional onion soup? I sure can. I was merely seven when my grandmother unveiled our family’s treasured culinary legacy. Together in her cozy kitchen, with the stove’s comforting heat warding off the freezing winter gusts, she expertly stirred a bubbling pot with her beloved wooden spoon, worn by years of love and use. Preparing this three onion soup is a feast for the senses. The popping sound of onions meeting the hot oil in the pot, the aromatic allure of sautéed vegetables permeating the kitchen, the touch of finely diced onions under your fingertips, and the captivating sight of the soup transitioning from a light gold to a deep, rich brown. This soup is more than a mere meal; it’s a cozy barrier against winter’s chill. It’s a valuable family tradition, handed down through the ages, nourishing not only our bodies, but also our souls with warmth and love. It’s my trusted solace during periods when the world outside feels too stark, too severe, too daunting. This is no ordinary soup. It’s made with not one, not two, but three variations of onions. Over the top, you might assume? Trust me, the harmony of flavors they create is nothing short of an enjoyable revelation. And the splash of white wine? That’s my personal embellishment to elevate this humble dish even further. Onions, hailing from the allium family, have been a pillar in cooking for over 5000 years. Their capacity to survive through the winter made them indispensable in the past, and their adaptable taste secures their ongoing role in our kitchens. I urge you to undertake this culinary journey. As you stir the pot, inhale the steam, and spoon hearty portions into bowls, you’ll experience a link to the past, a sense of progression, and most importantly, the consoling sensation that only a well-crafted homemade soup can offer.
Ingredients
- 2 medium-sized yellow onions, diced finely
- 2 red onions, diced finely
- 4 shallots, diced finely
- 2 tablespoons of olive oil
- 1 teaspoon of salt
- 1/2 teaspoon of freshly ground black pepper
- 1/2 cup of dry white wine
- 6 cups of vegetable stock
- 2 bay leaves
- 1 teaspoon of fresh thyme leaves
- Grated nutmeg for sprinkling
- Freshly grated Parmesan cheese for topping
Instructions
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Start by preparing your onions and shallots. Peel and dice them finely, pausing to savor the crisp feel as your knife slices through.
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Warm the olive oil on medium heat in a large pot, ensuring it spreads across the pot’s base evenly.
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When the oil achieves a shimmering state, add the onions and shallots. Gently mix them, guaranteeing each piece gets coated with the golden fluid. Enjoy the crackle and the warmth as the onions start to soften.
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Include salt and pepper to the onions, mixing thoroughly to confirm each piece is seasoned. This helps with the extraction of the onions’ moisture and intensifies their flavor.
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As the onions caramelize and start adhering to the pot, don’t fret–that’s where the magic begins. Pour in the white wine, scraping the browned fragments from the pot’s base. This deglazing step is crucial for the full-bodied flavor.
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Add the vegetable stock, bay leaves, and thyme. Take a moment to inhale the herb-infused scent erupting from the pot. Observe the transformation as the soup gains intensity in color and flavor.
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Allow the soup to simmer on low heat for a minimum of an hour. Sit back and relish the wait, letting time and heat do their magic.
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As the soup cooks, the flavors will meld beautifully. Stir occasionally and savor the aromatic scents emanating from the pot.
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Once your soup is finished, spoon it into bowls. Sprinkle a touch of nutmeg for an extra layer of flavor.
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Finally, heap a generous helping of freshly grated Parmesan cheese on each bowl. This provides a pleasing savory contrast to your sweet, rich onion soup.
Nutritional Information
- Calories: 180
- Protein: 6g
- Fat: 9g
- Carbs: 20g
Final Result
