Sep. 27, 2010 6:33 pm
Updated: Sep. 28, 2010 6:41 pm
Weather is falling to cool. Made onion soup this weekend. Tried a new ingredient for the base: Kitchen Basics Veal stock. The taste is milder than beef stock and really enhanced the flavor of the onions.
1 tablespoon each: butter and olive oil
2 cups of mixed thinly sliced onions and leeks
1 clove garlice minced
1 small Granny Smith apple, peeled, cored and thinly sliced
32 oz. Veal Stock
1/2 cup dry red wine
1/2 teaspoon each salt and ground white pepper
In a 4 quart pot heat butter and oil over medium high heat. Saute onion and garlic until slightly browned. Add apple and stir briefly. Add stock and wine. Bring to a boil over hight heat. Reduce heat, cover and simmer 30 minutes. Add salt and pepper. Serve
with crouton and melted cheese if desired. 4 generous servings.