I feel a little guilty about posting this recipe. If it wasn’t so good, I’d skip it. I feel like it’s cheating or somehow unfair.
This recipe comes with fine print. It comes with a catch. A rub. It’s a “Devil’s in the details” kinda moment.
But it’s also really, really good.
What’s the catch? The main ingredient in this soup is the leftover wine-broth combination that’s a result of cooking a 3-4 hour chuck roast. The obvious disadvantage is that you have to make an entire other dish (generally the day before) in order to make this soup. The advantages are numerous, including that it’s delicious, saves an ingredient that some may discard (lowering cost and waste) and the assembly of the soup is remarkably fast and easy.
Many people swear that soup is better the day after you make it (I am one of them). Because this uses the liquid from braising a roast, the broth is often at least a day old before you make it. I made it while cleaning the dishes from the roast and we ate it over the next few days.
The broth is rich, almost velvety and awesome. It doesn’t need to be cooked for a long time (as the broth already cooked with the roast).
Possibly the Best Onion Soup – Ingredients
- Leftover broth from the chuck roast (there will be 1-1.5 quarts of broth).
- 3 tablespoons butter (it is for flavor and frying)
- (optional) 1 cup beef stock
- 3-4 onions, cut into discs
- 2 teaspoons white wine vinegar
- Salt and pepper to taste
- When serving: bread and cheese (any white cheese will do but gruyere is the most popular in my famil)
Possibly the Best Onion Soup – Instructions
- If there are any solids (i.e. carrots, onion and celery) in your broth from cooking the roast, strain them (you can discard or blend into other soups and sauces to thicken)
- Place broth in a pot and simmer to reduce slightly (simmer for 4-5 minutes). Taste when complete – if it tastes too rich, add the optional stock (in increments) until you are happy with the flavor)
- Melt butter in a large saucepan over medium-high heat.
- Toss onions in butter, add salt and cook until soft and translucent (add salt and pepper as you go)
- Toss vinegar in with onions, stir and add to broth.
- Taste soup (it may need more salt or wine vinegar but the final taste is up to your preference)
- To serve: ladel hot soup in onion soup bowls. Top with bread and cheese and place under broiler until cheese melts and slightly browns.
Onion soup was a staple in my house growing up. It’s one of my ultimate comfort foods and a favourite on cold or snowy days!
What are your favorite comfort meals for cold days?