Farmhouse Roasted Onion Soup
Yield: 8 Servings
8 Cups Finely Sliced Sweet Onions
1 ½ Sticks Unsalted Butter
1 Teaspoon French Grey Salt Divided
1 ½ Tablespoons Great Lakes Seasoning
8 Cups Hot Water
3 Tablespoons Beef Bullion
3 Tablespoons Apple Cider Vinegar
Salt and Pepper to Taste
3 Cups Grated Swiss
Chopped Parsley for Garnish
It seems that sometimes onion soup is more about the cheese served on top than it is about the onions themselves. But for us, onion soup should be all about the onions! So, we created this recipe, which has become one of our Signatures. We used fresh sweet onions straight from the garden, caramelized them in the oven, and roasted the soup to give it that hearty farmhouse flavor we desired. The result was a perfect soup, with perfect flavor, on the very first try! You can’t go wrong with a recipe like this!
Preheat oven to 375 degrees. Melt butter in a Dutch oven placed on the center rack of the oven. Once melted, add onions, ½ teaspoon salt, and seasoning blend. Toss together and let roast uncovered for 40-45 minutes, stirring occasionally to prevent burning, until onions are caramelized.
Add water, bullion, and vinegar to the caramelized onions. Mix well, reduce oven heat to 350o, and roast, uncovered for 2 ½ hours. Stir occasionally to make ensure that the onions do not burning. When done, test seasonings and add salt and pepper to taste.
Ladle soup into soup bowls or crocks. Sprinkle on top with cheese and croutons and serve.
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.