Friday, September 25, 2009

Onion Soup

6 Alisa Craig Onions
4 Red Potatoes
Parsley, small bunch (Chop stems into little pieces. Reserve leaves for garnish)
1/3 cup Olive Oil
Ume Plum Vinegar or Red Wine Vinegar
2 TBS dried Thyme
2 tsp Paprika
dash of red pepper
fresh cracked pepper
A whole lot of Sea Salt

Slice onions thin. Chop potatoes into small pieces. Heat olive oil in the base of a stock pot. In hot oil saute: onions, potatoes, and parsley stems until the onions are translucent. Then add thyme, paprika, pepper, red pepper, and sea salt to vegetable saute. Once spices are combined well with the onion saute, add enough water to the pot so that it looks like soup. Let simmer for a half hour (or more if you can). Taste the soup to be sure there's enough salt. Add a dash of vinegar to each bowl before serving, and garnish with parsley leaves. It's extra tasty with some cheddar cheese on top too!

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