Onion Soup San Remo
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Ingredients
1 large onion sliced thin (a "V" or mandolin slicer is handy for this)
½ TBSP butter
2 fresh basil leaves, slivered
dried oregano, salt and pepper
1 TBSP grated Italian Parmesan cheese
1 TBSP white wine or grape juice
1 tsp capers
a few sun dried tomatoes
1 tsp tomato juice
3 slices Emmenthal or Jarlsberg cheese
1½ cups beef stock or Hoop Soup (see Related Recipes)
1 large onion sliced thin (a "V" or mandolin slicer is handy for this)
½ TBSP (7 grams) butter
2 fresh basil leaves, slivered
dried oregano, salt and pepper
1 TBSP (15 ml) grated Italian Parmesan cheese
1 TBSP (15 ml) white wine or grape juice
1 tsp (5 ml) capers
a few sun dried tomatoes
1 tsp tomato juice
3 slices Emmenthal or Jarlsberg cheese
1½ cups beef stock or Hoop Soup (see Related Recipes)
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Instructions
- Heat a skillet to medium (300°F [150°C] for an electric skillet) and add butter.
- Add onions in layers, salting each layer, and cook over med-low heat without stirring for 15 minutes until onions sweat but remain clear.
- Turn up the heat and continue to cook until the onions get very brown, stirring constantly so they do not burn.
- Meanwhile, preheat oven to 350°F (180°C).
- Place a piece of parchment paper on a cookie sheet and arrange the cheese slices until they touch.
- Add capers, sun dried tomatoes, and tomato juice.
- Bake 15 minutes or until cheese bubbles.
- Remove and cool slightly.
- Heat the soup stock, add the wine and the onions.
- Peel the cheese off the paper and top with the grated Parmesan and some freshly ground black pepper.
- Add broth and cheese to an oven-proof dish and finish by putting the whole thing under the broiler for a minute or two.
Nutritional Info
Storage
Notes
So named because it's basically French but mine was just over the Italian border. I used leftover Hoop Soup as the base. It's a chewy and gooey and filling soup that I used to love to order similar to traditional onion soup at French Restaurants.
Related Recipes
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