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Recipe from the Farm: Onion Soup

All Fall I have been craving caramelized onions for their sweet and grounding goodness. This soup feels nourishing and warming, without being heavy - a good thing to serve in the days before or after Thanksgiving! Many thanks to Laura Judd from Down to Earth CSA in Stafford Springs, CT for sharing this recipe with us!

When we made this soup, we cooked the onions quite a bit longer that the recipe called for, enough to get a good dark caramelized color. That brought out the sweetness of the onions and added more depth of flavor. We also used a vegetable stock instead of plain water. Topping this soup with cheese is a good idea, but some might prefer Swiss or Gruyere instead of the cheddar suggested in the recipe. Bon appetit!

• 6 Alisa Craig, or other sweet white onions
• 4 red potatoes
• 1 small bunch of parsley
• 1/3 cup olive oil
• Water or stock
• Ume plum vinegar or red wine vinegar
• 2 T. dried thyme
• 2 t. paprika
• dash of red pepper
• fresh cracked pepper
• A whole lot of sea salt

Slice the onions thin. Chop the potatoes into small pieces. Heat the olive oil over medium heat in the bottom of a stock pot. Chop the parsley stems into little pieces. Reserve the leaves for garnish. In the hot oil saute: onions, potatoes, and parsley stems until the onions are translucent. Then add thyme, paprika, pepper, red pepper, and sea salt to vegetable saute. Once the spices are combined well with the onion saute, add enough water or stock to the pot so that it looks like soup. Let simmer for a half hour (or more if you can). Taste the soup to be sure there's enough salt. Add a dash of vinegar to each bowl before serving, and garnish with parsley leaves. It's extra tasty with some cheddar cheese on top!