by Jennifer Ann
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Photo by Jennifer Ann
Jennifer Ann's Notes:
Expand2 tablespoons unsalted butter Ask a question about this ingredient
3 tablespoons olive oil, divided Ask a question about this ingredient
3 medium sweet onions, sliced thin on a mandoline Ask a question about this ingredient
1 teaspoon salt, more to taste Ask a question about this ingredient
1/4 cup dry sherry wine Ask a question about this ingredient
4-5 cups chicken broth Ask a question about this ingredient
freshly ground pepper, finest setting Ask a question about this ingredient
2-3 slices of dark or marbled rye bread, cut into 1 inch squares Ask a question about this ingredient
1-2 tablespoon finely chopped fresh Italian parsley Ask a question about this ingredient
Melt the butter and 2 tablespoons of oil together in a Dutch oven over medium heat; add the onions and salt then cook, stirring occasionally, until the onions are translucent and softening (about 10 minutes) - be careful not to let the onions brown
Ask a question about this stepAdd sherry to the onion mixture, increase heat to high, and stir until most of the liquid has evaporated; add chicken broth and 10 turns on the pepper mill; bring to a simmer for about 15-20 minutes - until the onions are extremely soft, without any bit of crunch left to them.
Ask a question about this stepWhile the soup in simmering, toss the rye squares with 1 tablespoon of olive oil, sprinkle with salt and pepper, and pop in a 350 oven for about 7 - 10 minutes, until well toasted on all sides (shake them around, about half way through the cooking time)
Ask a question about this stepLadle soup into bowls, swirl in a pinch of parsley, and top with a small handful of croutons; serve
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Dan is the founder of Kitchen Options
This sounds wonderful - and so simple! Now I'm waiting for a lavender recipe!