Frenchless Onion Soup

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

Ingredients:

  • 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

Method:

  1. 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.
  2. Stir in wine and cook, stirring, 2 minutes.
  3. Stir in broth, water, and pepper and simmer, uncovered, stirring occasionally, 30 minutes.

3 thoughts on “Frenchless Onion Soup

  • Pingback: Frenchless Onion Soup | Paleo Digest

  • January 10, 2012 at 10:10 am
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    This looks delicious!!! I love French onion soup too! Do what made it “frenchless,” no cheese?

    Reply
    • January 10, 2012 at 9:32 pm
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      Yah, I was just tying to be kinda funny. The no French baguette and gruyere cheese is what makes it ‘frenchless’. Oh, and no flour 🙂

      Reply

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