Growing up in Ottawa, Ontario, my grandmother always used big red Bermuda onions to cook with and to put in salads. That’s what I have always known the red (purple ?) onion as. When I grew up and started shopping and cooking for myself, lo and behold the Bermuda onion had changed its name to the Red onion. Little did I know at the time that they were two different onions. The Bermuda is more of a flat spring onion that doesn’t keep while the Red onion is bigger and keeps or a long time.
Today, I was starting to feel a little under the weather and one of the thing my grandmother did was make us a great rich soup to help us feel better. I happened to have a lot of red onions on hand and some homemade beef bone broth I made from the leftovers from my Bone Marrow Ghee recipe.
Frenchless Onion Soup
- 2 lb medium red onions, halved lengthwise, then thinly sliced lengthwise
- 3 sprigs fresh thyme
- 2 bay leaves
- 2 tbsp fish sauce
- 1/4 cup Bone Marrow Ghee
- 3/4 cup dry white wine
- 4 cups reduced-sodium beef broth (32 fl oz)
- 1/2 teaspoon black pepper
- Cook onions, thyme, bay leaves, and salt in the bone marrow ghee in a 4- to 5-quart heavy pot over moderate heat, uncovered, stirring frequently, until onions are very soft and deep golden brown, about 45 minutes.
- Stir in wine and cook, stirring, 2 minutes.
- Stir in broth, water, and pepper and simmer, uncovered, stirring occasionally, 30 minutes.