Author Notes
I make this soup a lot because I always have everything I need on hand. Best of all, it only has 5 ingredients (if you don't count salt and pepper). It's good pureed or with the slices of onion floating around, and it freezes well. —Erin McDowell
Ingredients
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3 tablespoons
olive oil
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6
onions, thinly sliced
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5
cloves garlic, minced
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salt and pepper, to taste
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2 tablespoons
apple cider vinegar
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3 (14 oz)
cans beef broth (or 6 cups homemade)
Directions
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Heat the olive oil in a large soup pot over medium heat. Add the onions, and toss to coat evenly in oil.
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Reduce heat to low and saute, stirring occasionally, until the onions are golden brown and caramelized, about 10-12 minutes
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Stir in the garlic, and season well with salt and pepper.
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Deglaze the pan with the vinegar, and stir until it reduces completely. Add the broth, and bring the soup to a simmer. Simmer until the soup has good flavor, about 20-25 minutes.
I always carry three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's pie. My first cookbook, The Fearless Baker, is out on October 24, 2017.
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