Tennessee Onion Soup
I have been waiting for the spring onions to come up so I can make French Onion Soup like the soup we had in France. I got 5 giant spring onions from the Franklin Farmers Market, and drove home. I had not one clue about how to make this soup, so Matt found a great recipe from Fine Cooking #47. I used it as a guide, but I had to improvise. I used mostly local ingredients for my soup, so I could call it Tennessee Onion Soup, not French Onion Soup.
4 oz Amish Butter (OMG Delicious!)
5 locally grown giant thinly sliced spring onions
2 locally grown cloves garlic minced
organic thyme and oregano from my garden
salt and pepper
1 cup of unoaked Macon, Burgundy, France Chard
4 cups chicken broth (better if you make it!)
French bread toast rounds
local Kenny's Cheese gouda shredded
2. add sliced onions and garlic to carmelize over med-low heat (45 min)
3. add a little salt, pepper, thyme, oregano and bay leaf
4. raise to med heat, add cup of wine until rapid boil, and scrape brown bits off bottom
5. add chicken stock until boil, then reduce heat to a simmer for 20 min
6. ladle soup into a bowl
7. on the table have a plate of toast rounds and a bowl of shredded cheese
8. top soup to taste with toast and cheese
As you might recall, while in France, we got French Onion Soup. I think I made a soup that rivals the fabulous soup we had in France. It is quite a bit more work to make the soup from scratch, but is it oh so worth it. It was umami! I had two bowls of it for dinner tonight. It was so good, I could eat 3 or 4 bowls if I wasn't full. This soup is nothing like the soup mix stuff, this soup rocks! I think the reason why this soup rocks is because of my base ingredients. All my ingredients were really quite flavorful and delicious. The Amish butter tastes so close to the French Butter. The fresh organic herbs are really powerful and umami. The Macon Burgundy Chardonnay was perfectly dry and unoaked, and lent the perfect gentle acidity to the soup. The onions were sweet and milder than regular USA yellow onions, and the spring onions lent almost a shallot like flavor.
I have to wait to make this soup again. I did not see any spring onions at the Farmers Market this week. Mamushi Farm, where I get my local organic chicken, won't have chickens ready to slaughter for another 4 weeks. Until next time, Bon Apetit!