Country Roasted Onion Soup
Yield: 8 Servings
8 Cups Finely Sliced Sweet Onions
1 ½ Sticks Unsalted Butter
1 1/2 Tablespoons Great Lakes Seasoning
1/2 Teaspoon French Grey Sea Salt
12 Cups Hot Water
3 Tablespoons Beef Bullion
2 Tablespoons Apple Cider Vinegar
1 Cup Grated Swiss or Mozzarella Cheese
1 Cup Casablanca Croutons
Parsley for Garnish
Sometimes it seems like French Onion Soup is more about the cheese on top than it is about the onions inside. But for us, onion soup should be all about the onions! So, we created this recipe that focuses on the sweet onions harvested straight from the garden. We then created its own distinctive, earthy flavor by oven roasting the it and adding our Great Lakes Seasoning Blend to the mix. By the way, not only do we love it! The reviews on this one have been stunning! And a note for the chef: we use 12 cups of water in this recipe. When the soup is done, we strain 4 cups of liquid from the pan and reserve it to use later as a base for onion gravy. Always thinking ahead!
Preheat oven to 375 degrees. Put butter in the bottom of a Dutch oven and place on center rack in oven. When butter has melted, add onions, salt, and seasoning blend. Toss to coat onions completely and roast, tossing occasionally to prevent burning, until the onions are caramelized – 45-60 minutes.
Add water, bullion, and vinegar. Mix well, return pot to oven, and reduce heat to 350 degrees. Roast soup for 2½ hours. Test seasonings and add salt and pepper to taste.
To serve, place soup in a soup bowl or crock. Sprinkle with grated cheese and croutons and garnish with parsley.
MorningStar Kitchen Seasonings Featured in this Recipe
Click on images below to learn more about seasonings in this recipe
Adapted for Home Chefs from
the North African Classic Harissa.Complex, fiery hot, and
spicy, Casablanca our version of the versatile North African blend used to season meats, poultry, couscous, legumes, soups, and stews. When blended with olive oil, it also makes a flavorful paste and condiment.