ONION SOUP WITH SAGE BROWN BUTTER, CROUTONS, AND GRATED LEMON PEEL
Provided by Daniel Patterson
Categories Soup/Stew Onion Appetizer Sauté Dinner Lemon Butter Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Melt 6 tablespoons butter in heavy extra-large pot over medium-high heat. Add onions; sprinkle with salt and pepper and sauté until onions begin to soften, 15 to 18 minutes. Reduce heat to medium and sauté until onions are very tender and deep golden brown, stirring often and adjusting heat as needed, 25 to 30 minutes longer. Transfer 1 1/2 cups caramelized onions to small bowl and reserve for garnish.
- Add 8 cups broth to remaining onions in pot and bring to boil. Reduce heat and simmer 25 minutes to blend flavors. Cool slightly. Working in batches, puree soup in blender until smooth. Return to same pot and add more broth by 1/4 cupfuls to thin soup to desired consistency. Season soup to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill reserved caramelized onions. Cool soup slightly. Chill soup uncovered until cold, then cover and keep chilled. Rewarm caramelized onions and soup separately before continuing.
- Melt 2 tablespoons butter in medium nonstick skillet over medium heat. Add torn bread pieces and sauté until bread pieces are crisp and golden, 5 to 6 minutes. Remove from heat and reserve.
- Cook remaining 4 tablespoons butter in small saucepan over medium heat until golden brown, stirring occasionally, 3 to 4 minutes. Add sage leaves and cook until slightly crisp, 30 seconds to 1 minute. Transfer leaves to small plate; reserve brown butter in saucepan.
- Stir 1 1/2 tablespoons vinegar into reserved caramelized onions, adding more vinegar by 1/2 teaspoonfuls, if desired.
- Divide warm soup among 8 bowls. Spoon vinegar-seasoned caramelized onions atop soup in each bowl. Sprinkle each serving with croutons and fried sage leaves. Drizzle sage brown butter over each; sprinkle lightly with grated lemon peel and freshly ground black pepper and serve.
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Waheed Waheed Ahmad
[email protected]I would make this again, but I would make a few changes. I would add more vegetables to the soup, and I would use a different type of bread for the croutons.
Jonathan Anguiano
[email protected]Meh.
Allen J. Pace
[email protected]The soup was good, but the croutons were a bit too hard.
Ugbechie Emmanuella
[email protected]This soup was a bit too bland for my taste. I think it could have used more seasoning.
Suleman Sheikh
[email protected]This soup is the perfect comfort food. It's hearty and flavorful, and the croutons add a nice crunch. I'll definitely be making this again!
Odette Gan
[email protected]I made this soup for a dinner party last weekend and it was a hit! Everyone loved the unique flavor combination and the croutons were a big hit.
Md Almamun
[email protected]This soup is a winner! It's packed with flavor and the croutons are a great addition. I especially love the hint of lemon peel. It really brightens up the dish.
Zaheer Bhatti
[email protected]I was pleasantly surprised by how easy this soup was to make. The instructions were clear and concise, and I didn't have any trouble finding the ingredients. The soup turned out even better than I expected - it was flavorful and comforting, and the c
Prakash Bdrshahi
[email protected]This soup was an absolute delight! The flavors of the onion, sage, and lemon peel came together perfectly, creating a rich and satisfying broth. The brown butter croutons added a nice textural contrast and extra depth of flavor. I'll definitely be ma