Recipe:

Vidalia Onion Soup

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Serves 4 to 6

What could be better on a cold winter's day than hot onion soup? Carmelized Vidalia onions provide a savory sweet flavor, which is enhanced by a splash of sherry and balsamic vinegar. Garlic, soy sauce and crushed red pepper impart a tangy bite to this simply divine soup.

Ingredients

6 cloves garlic, finely chopped
2 tablespoons extra virgin olive oil
5 pounds Vidalia or other sweet onion, thinly sliced
1 teaspoon dried thyme
1/4 teaspoon crushed red pepper flakes
4 cups vegetable stock or water
2/3 cup shoyu or soy sauce (wheat-free, if desired)
1/4 cup balsamic vinegar
1/2 cup vegetarian Worcestershire sauce
1 1/2 tablespoons sugar
1/3 cup dry sherry

Method

Heat garlic and oil together in a large pot over medium heat. Cook, stirring occasionally, until lightly browned. Add onions, thyme and pepper flakes and cook, stirring occasionally, until onions are thoroughly caramelized, about 15 minutes. Add stock or water, shoyu or soy sauce, vinegar, Worcestershire sauce and sugar and bring to a boil. Reduce to a simmer, cover and cook for about 30 minutes. Uncover and cook for 15 minutes more, stirring occasionally. Add sherry, then simmer for 5 minutes more. Ladle into bowls and serve.

Nutrition

Per Serving (12 oz-wt.): 160 calories (30 from fat), 3g total fat, 0g saturated fat, 3g dietary fiber, 4g protein, 29g carbohydrate, 0mg cholesterol, 750mg sodium

Tags: American, Vegetarian, Vegan, Dairy Free

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