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Tuesday, June 4, 2013

killer onion soup


this soup is no joke.

i designed this recipe to use only ingredients you can find at your local grocery store, no funny business.
unless you happen to have a bottle of ume vinegar at home.
then a little funny business will be involved.

i'm sorry the picture isn't phenomenal.  it was late at night, and i was 97% starving and only 3% artistic, so this was the best i could muster.

killer onion soup

serves 3
easy to make

2 vidalia onions
3 cloves garlic
7-8 button mushrooms
toasted sesame oil
1 tbsp. natural sweetener (i got some local honey from the amish that i'm digging)
dried thyme
1 quart veggie stock (either homemade or organic store-bought.  be sure you read the label and make sure you know what you're getting.  if you see sugar or things you can't pronounce, cut and run.)

mince garlic.  removing the tough skin of the onion, cut off the cap and the root, and slice vertically (from pole to pole).  lie each onion half on the flat side, and make long, vertical slices from pole to pole (not side to side), so that you get long slivers of onion about the thickness of your pinky finger.  thinly slice mushrooms, about the thickness of a quarter.

saute your garlic in 2-3 tbsp. toasted sesame oil in a large, deep pot.  after ~30 seconds, add vidalia onion slices.  add a pinch of sea salt.  sauté for 20-30 minutes, until onions are translucent and soft.

pour in veggie stock and bring to a rolling boil.  once boiling, add another pinch of salt, a dash of soy sauce, and your sweetener.  if you have it, try adding a dash of umeboshi vinegar.  toss in your dried time.  once the flavors are right (and you may have to adjust a little to suit your taste), add the mushrooms.

cook for another 5 minutes and serve :)

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