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
1 1/2 quarts
onions, thinly sliced
cloves garlic, minced
salt and pepper, to taste
apple cider vinegar
3 (14 oz)
cans beef broth (or 6 cups homemade)
In This Recipe
Heat the olive oil in a large soup pot over medium heat. Add the onions, and toss to coat evenly in oil.
Reduce heat to low and saute, stirring occasionally, until the onions are golden brown and caramelized, about 10-12 minutes
Stir in the garlic, and season well with salt and pepper.
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.