It’s a cold and snowy day in Cincinnati and everything is quiet outside. I didn’t feel like going out, so I made this lovely soup from what I had on hand. I’m pretty sure it’s good for whatever ails you, and will also keep any Vampires away!
Yield: 1- 2 servings
1 thinly sliced large yellow onion
5 cloves garlic, sliced
1 tablespoon unsalted butter
1 teaspoon olive oil
1/3 teaspoon Kosher salt, plus additional to taste
1/4 teaspoon honey (helps the onions to brown)
1 tablespoon almond flour
3 cups chicken stock
1/4 cup dry white wine
Freshly ground black pepper
2-4 tablespoons parmesan cheese
Melt the butter and oil together in the bottom of a 2- to 4-quart saucepan or Dutch oven over moderately low heat. Add the onions and garlic, toss to coat them in oil and cover the pot. Reduce the heat to real low and let them slowly steep for 15 minutes.
After 15 minutes, uncover the pot, raise the heat slightly and stir in the salt and honey. Cook onions and garlic, stirring frequently, for 30 to 40 minutes until they have turned an even, deep golden brown.
After the onions and garlic are fully caramelized, sprinkle them with flour and cook, stirring, for 3 minutes. Add the wine in full, then stock, a little at a time, stirring between additions. Season to taste with salt and pepper. Bring to a simmer and simmer partially covered for 30 to 40 more minutes, skimming if needed.
Correct seasonings if needed but go easy on the salt as the cheese will add a bit more saltiness. Garnish with parmesan cheese and serve.
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