I’ve been recently enjoying including soup in my diet more. It makes a perfect home from work snack that takes the edge off of my early evening food needs. Given how easy it is to buy good stock now-a-days (I prefer the Imagine brand above all others) having great soup on hand at home is easier than ever.
Using a variation of my onion jam recipe, I’ve been enjoying the ease of homemade instant soup. The general idea is to make a highly flavored concentrate that is stired into stock on a per serving basis. These concentrates keep for a week in the refrigerator or can be frozen in ice cube trays for single serving portions.
Sweet Onion Soup Concentrate
To a sauce pan over low heat add:
- one Tbs olive oil
- smidge of butter
- 3 thinly sliced small red onions
- 3 tsp thyme
- 1 Tbs sugar
- a good glug of red wine, 1 cup
- and a good seasoning of salt and pepper
Slowly simmer this on low with a lid on for 30-45 minutes.
Pressure cooker variation: add ingredients to pressure cooker and cook for 40 minutes to break down the onions.
Then remove lid and evaporate liquid off by stirring frequently over medium- medium high heat. This step adds alot of color to the onion mixture and thickens it into a jam like paste. To finish off the cooking of the onion concentrate season with:
- 2 Tbs balsamic vinegar or sherry vinegar
Allow onion concentrate to cool completely and either store in the refrigerator for up to one week or freeze.
To Make Into One Serving of Soup:
Bring to a simmer:
- one cup of stock
- 1-2 Tbs of Onion Soup Concentrate
, and allow to simmer approximately 2 minutes. Possible garnishes: horseradish cream, lemon zest, sour cream, or fresh ricotta.