Tennessee Onion Soup

I made Tennessee Onion Soup with mostly local organic ingredients. It is some of the best onion soup I have ever had. Move over Lipton, there is a new soup in town.

onions to be cooked down in home churned butter

I started off making 2 pots, one with sauteed onions, and the other for beef stock. To make the sauteed onions, I put some home churned butter in a heavy pot, and then added 3 large onions sliced thin to saute until soft, wilty and slightly caramelized. After the onions were a little wilty, I added herb de Provence, salt and pepper. When the onions were done being slightly caramelized, I added a cup of chardonnay and brought the chardonnay to a boil to cook off the alcohol and leave the nice wine flavor.

beef stock on the make

In the stock pot, I browned beef soup bones. After the bones were done browning, I added water, carrots, celery, parsley, garlic, onion and a little salt and pepper. I let that simmer for a long time. When the onions were done, and the stock was done, I ladled in the stock over the onions and let that simmer for a short while. Then it was done! How long did it take? Hours. Is it worth the wait? Yes.

combined stock and onions to make soup

The ingredient list:

garlic, onion, celery, parsley - The Barefoot Farmer

carrots - Bells Bend Neighborhood Farms

water - Cumberland River water (filtered) - Metro Water

salt - Himalayan pink salt

pepper - Penzey's Spices, I forgot the origin of the peppercorn

herb de Provence - Matanzas Creek Vineyard

chardonnay - Sterling

butter - home churned from JD Milk cream

beef bones - Triple L Ranch