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This is one of our favorite winter meals. We always make stock from our Thanksgiving
turkey so we have it on hand for this soup. If you aren't as fortunate, substitute
chicken stock, readily available in grocery stores, for the turkey stock.
- 3 tablespoons olive oil
- 1 tablespoon brown sugar
- 3 large yellow onions (chef's) peeled and thinly sliced,
about 8 cups
- 1/2 teaspoon dried rosemary
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- salt and pepper
- 1/3 cup Cheshire
Garden Herbes de Provence Vinegar
- 1 1/2 quart turkey stock
- 2 cups croutons
- 1/2 cup Stilton, crumbled
Heat the oil in a Dutch oven. Melt in the brown sugar, add the onions and
toss. Sauté over medium-high flame until the onions are translucent and some
are brown, about 10-15 minutes. (This is one time when it's OK to burn food
a little; the color of the soup depends on it.)
Blend in the garlic, herbs, salt, and freshly ground pepper.
Add the vinegar, raise the heat, and cook for 5 minutes,
stirring often. Add the turkey stock and heat through.
Arrange the croutons on top of the soup. Sprinkle with
Stilton. Bake in 350° oven for 20 minutes.
This recipe would be good flavored with another Garden
in a Bottle Vinegar. Vary the dried herbs to reflect
the vinegar choice. The cheese could also be substituted,
with a Swiss or bleu, for instance.
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