Search the site
Garden Poll
Bringing Italy Home with "The Elixir of Life" |
![]() |
![]() |
Written by Ann Shepphird |
Here is just one of the wonderful recipes found in "The Elixir of Life": carmelized onion and garlic soup. Not only is it particularly appropriate for this winter season but the recipe focuses more on getting the most flavor out of the onions and garlic instead of covering it up with a lot of cheese or bread (not that there is ever anything wrong with cheese or bread!). As Dahl says in the book, "A sprinkle of good Parmesan cheese and a handful of croutons can add a nice touch but try it by itself first as pure elixir." Enjoy! Carmelized Onion and Garlic Soupby Lisa Dahl Lightly oil the garlic cloves and place them in a sheet of foil. Form the foil into a packet and roast the packet in a 350-degree oven until the cloves are completely soft, approximately 25 minutes Peel the onions and slice them into quarter-inch rings (do not separate the rings). Heat olive oil over medium high heat in a large pot. Add the sliced onions to the pot and saute slowly and thoroughly until they are browned and caramelized. Pour sherry over the onions and cook until the sherry is almost completely absorbed and reduced. Add chicken and beef broth and bring onions to a boil. Add roasted garlic cloves, fresh thyme sprigs and black pepper. Lower heat to a simmer and cook gently while you make the roux. In a small pan melt the butter and whisk in the flour until it is incorporated. Cook for 3 to 4 minutes to cook out the flour taste. Whisk the roux into the simmering soup and stir continuously until the soup thickens slightly. Remove thyme stems. Bring the soup together by pulsing it with a hand-held immersion blender or in the bowl of a food processor. Be careful not to overpuree. Check seasonings and add parsley before serving. Makes approximately 3 quarts. |