Looking at the wealth of Persephone onions we had in the root cellar, i.e. garage, I knew I had to try out Mary Ann Esposito’s recipe for Roasted Onion Soup. The soup had a couple things going for it. One, when onions are slow-roasted they transform from bitingly sharp to sweet and mellow. And two, lots of red wine.
I followed the directions and oven roasted the assortment of red and yellow onions, leeks, and fresh thyme from my garden. Then added the two cups of red wine to the rimmed cookie sheet. The smell in my kitchen was heavenly. After most of the wine reduced, I added the onions to a soup pot with beef broth and few seasonings.
I did modify the recipe slightly. It called for each serving to be topped with a slice of bread, sprinkled with Parmesan cheese and broiled. I wasn’t sure my bowls could go in the broiler. So I tossed some bread cubes I had stashed in the freezer with olive oil and a pinch of kosher salt and toasted them in the oven until they were golden and crunchy. Then I topped each bowl with the croutons and cheese. It definitely worked and the croutons added a nice crunch. This soup of very simple ingredients was incredibly savory and rich. I think it’s my new favorite.
Roasted Onion Soup