Four Onion - Mushroom Soubise

IN A 5 QUART POT:

1 lg. red or Yukon gold potato

½ lg. yellow onion - finely chopped

finely ground red and black pepper

1T black truffle infused EVOO

IN ANOTHER POT:

1T black truffle infused EVOO

8oz. thinly sliced mushrooms

½ lg. yellow onion

1 lg. Vidalia onion

6-8 lg. cloves garlic

3 green onions

1-2t dark, thick balsamic vinegar

4-6c fresh cold water

1-2T Better Than Bouillon - Mushroom

¾c chive-onion sour cream

Finely chop the peeled potato and combine it in a 5 quart pot with the onion and ground peppers in the first group.  Simmer-saute' over low-medium heat until everything's sizzling and there's a little browning on the potato and onion.  Add tiny dribbles of water, as needed, to continue the saute' and keep it from sticking or getting too brown.  When everything's a nice golden color, and the onions are translucent, add just enough water to blend everything well, with an immersion blender.  Pour this into a Pyrex measuring pitcher or a bowl with a spout and set aside.

In the empty pot, combine the EVOO and mushrooms, stirring to wilt and brown them, adding a little of the water as needed.  Reduce the heat and let this simmer to create its own flavorful brown broth.  After 15 minutes, stir in the four types of thinly sliced onions and vinegar.  Add water in small amounts as needed, so as not to let the onions stick.  When everything is beginning to brown, just a tiny bit and soften, pour in the remaining water, soup base and simmer, over low heat 20-30 minutes, or until all the garlic and onions are translucent.

With a wooden spoon, whisk or the immersion blender, incorporate the sour cream into the blended ingredients. Pour this into the big pot, stir to combine. Heat everything until just beginning to steam. Serve topped with fresh grated Parmesan cheese and some crispy croutons.

This would pair very nicely with fresh mixed greens, tossed in an EVOO-Lemon Vinaigrette Dressing. . .Lin

Creamy Six-Onion Soubise Soup

3 med.-large sweet onions

1 med. white onion

½ lg. purple onion

3 lg. purple shallots

3-4T butter

⅛t cayenne pepper

¼t finely ground black pepper

1t Alderwood-smoked sea salt
2T beef soup base

½c dry white wine

8 green onions

6 lg. cloves of garlic

6oz. coconut milk

8oz. sour cream 

Well, this is for sure my first attempt at 'Soubise' and I also think possibly my first at any sort of Onion Soup!  I have to say, I'm happy with the results and would make this recipe again.  

Halve, then quarter the larger onions, halve the shallots, slice and combine everything in a cast iron Dutch oven, along with the butter.  Cook and caramelize, stirring occasionally, until the onions are a golden brown.  (This will create a heartier soup, but today I omitted this step, opting for a more simple, onion flavor.)  I instead I added the seasonings, soup base, and wine*, and simmered to bring out all the flavors for about a half hour.  If you're caramelizing, *hold off on the wine until the next step.  Add the sliced green onions and minced garlic now (and the wine). 

Cover again and simmer another 20 minutes.   Pour in 16-24oz. water, stir and again bring to a simmer, cooking another 20 minutes covered.  Just before serving, stir in the coconut milk and sour cream, check the flavors, making any corrections necessary.  Also, use an immersion blender now if you'd like a smoother soup.


This would be perfect on a chilly day, with hot, crusty bread and a nice big tossed salad!  A big bowl of this and a salad is "what's for dinner" for me tonight 😋 . . . Lin