What do you do when you want to make something so badly and you don’t have all the ingredients? In fact, you really only have a couple of the ingredients. From our last post, a few people said they just make it happen. We like that idea. In fact, we fully support it. You can ball up the recipe in hand and toss it into the trash…or you can keep it movin’! And by keep it movin’, we mean forge ahead into culinary unknown. We wanted to make a soup. We wanted to make a French onion soup. We had no yellow onions, only a couple of lonely red onions and a shallot. That made us remember we’ve seen a red onion soup before that sounded pretty good. The best we could do was try our best, right? And then, as Carrie Underwood said, ‘Let Jesus take the wheel!’
There’s really no way to call this French onion soup as that would probably be sacriligious to the original. It’s just something thrown together with hopes that it would be similar in the end. It was a tasty surprise. Salty, crunchy crackers make up the crust and creamy brie cheese bubble on top. The sweet red onions’ flavors really shone through. A sweet onion soup. That’s what we’ll call it.
Sweet Onion Soup – Serves 4 to 6
2 red onions, sliced
1 large shallot, sliced
2 tablespoons butter
4 cups water
2 bouillon cubes
1 1/2 tablespoons brown sugar
2 bay leaves
1 tablespoon thyme, minced
6 ounces brie, softened
2-3 tablespoons half and half
20-25 water crackers, crushed
2 teaspoons salt
1. Drop butter in a large pan and add onions and bay leaves. Cook approx. 5 minutes. Add brown sugar and continue cooking on medium low heat for 15-20 min, or until onions go translucent.
2. As onions cook, set a pot on the stove and add water, thyme and bouillon cubes. Bring to a boil. Crush bouillon as water heats. Allow to boil for 5-7 minutes. Remove from heat and allow to steep.
3. When onions are translucent, pour broth into onions. Add salt. Cover and allow to cook another 10 minutes or so.
4. As soup cooks, carefully whisk half and half into brie. (We went with 2 tablespoons to maintain a ‘ploppable’ consistency.). Set aside.
5. Remove bay leaves. Carefully ladle soup into individual ramekins or one baking dish. Top with crushed crackers, then brie mixture.
6. Bake for 5-7 minutes, or until top begins to brown, in a preheated oven at 500 degrees. Serve immediately.
Click HERE for the printable recipe.
Other recipes you may enjoy...
The Duo’s Ethnic Exploration: Peru
Use It or Lose It
Don’t Say No to Risotto
We All Need to Detox
Jessica’s Test Kitchen