With the Seacoast of New Hampshire just getting its first snowfall of the season yesterday, I thought focusing on a warming recipe would be appropriate. This three onion soup is versatile, and with onions being so easy to find at farms and farmers’ markets right now, it makes it super easy to throw together for a chilly evening’s dinner. You can also throw this in the slow cooker to get the most out of the flavors.
1 pound yellow onion
1 pound white onion
1 cup shallots
1 tablespoon minced garlic
2 tablespoons butter
4 cups vegetable broth
1 Tablespoon coconut aminos or Worcestershire sauce
2 cups water
1 tablespoon flour
Salt and pepper to taste
1 teaspoon ground thyme
1 teaspoon ground sage
1/2 teaspoon rosemary
Your choice of cheese for melting over the top
Heat the butter in a dutch oven until melted and starting to bubble.
Add chopped onion, garlic, and salt and pepper.
Cover and cook until the onions start to brown and are fork tender.
Take the cover off and continue to cook the onions until they are brown and fully caramelized.
Once the onions start to stick add a little water, about a teaspoon to get them off the bottom.
Add the flour and cook with the onions for 2 minutes.
At this point you can transfer to a slow cooker and add all remaining ingredients or continue with the directions as follows.
Add the broth, water, thyme, sage, and rosemary.
Make sure to scrape the bottom of the pot to get all the bits stuck to the bottom off as it is cooking.
Cook for 30 minutes and then add the Worcestershire sauce, mix well.
Transfer to individual bowls and sprinkle with cheese (you can also put oven safe dishes in the oven to melt the cheese even more if you prefer).