Welcome to 2012! The world didn't end, so I guess the Mayan's had that part wrong. Hope none of you made any silly decisions expecting the Apocalypse to arrive. If you did, here's a soup recipe to cheer you up.
Onion and apple
cider might not sound like a good pairing to the rest of the world, but those
people are what I what call wrong. Possibly even crazy if they dismissed the idea out of hand. Both are in season right now and play off each other
wonderfully – the sweetness of the caramelized white onions is great next to
the tartness of apple cider. Plus one-pot recipes are always a bonus when you
don’t fell like doing dishes (which in my case is always). You have to babysit the onions at the
beginning to make sure they don’t burn, but after about 20 minutes of stirring
occasionally, the hard work is done and you can sit back and enjoy until it’s
done simmering.
Mark another tally in my checklist of things that make a
recipe amazing (other categories include: taste, easy availability in the
grocery store, and inexpensiveness).
Onion Soup with
Apple Cider
From Bon Appétit
This soup
can be made a day ahead of time. Make the soup as directed until discarding the
thyme sprigs. From there, cool the soup slightly and chill (uncovered) until
cold, then cover and keep refrigerated. Warm it up again over low heat before serving.
Ingredients
1 1/2 tablespoons unsalted
butter
1 tablespoons olive
oil
2 large onions
(about 3 1/2 pounds), halved, thinly sliced
1 cup low-salt
chicken broth
3/4 cup plus 2
tablespoons apple cider
4 large thyme
sprigs, plus additional chopped
Equipment
Large pot
Melt butter with
oil in large pot over medium-high heat. Add onions; sauté until soft and dark
brown, about 20 minutes. Add chicken broth, cider, and thyme sprigs. Bring to
boil then reduce to a simmer and season with salt and pepper. Cook soup for
another 25 minutes uncovered. Discard thyme sprigs before serving. Divide among
soup bowls, garnish with chopped thyme, and serve.
Serves 2
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