Brown Onion Soup

Ingredients

• 1.5 liters Beef or Vegetable Stock (Beef stock provides the traditional brown color)
• 1 whole Onion (medium), peeled and quartered
• 1 large Carrot, peeled and roughly chopped
• 1 stalk Celery stalk, roughly chopped
• 1 medium Turnip, peeled and roughly chopped
• 6 whole Large Onions, thinly sliced
• 3 tbsp Butter (for frying)
• 2 tbsp Butter (for roux)
• 2 tbsp All-purpose flour
• 1 tsp Salt (Adjust to taste)
• 0.5 tsp Black Pepper, freshly ground

Instructions

1. 1In a large soup pot, combine the stock, quartered onion, carrot, celery, and turnip. Bring to a boil, then reduce heat and simmer until the vegetables are quite tender.
2. 2While the stock is simmering, slice the 6 large onions. Heat 3 tablespoons of butter in a frying pan over medium heat. Add the sliced onions and fry them until they are a rich brown color, stirring frequently to ensure they brown evenly without burning black.
3. 3Add the browned onions (and any butter from the pan) into the pot with the stock and vegetables. Simmer together until the fried onions are completely tender.
4. 4Rub the entire contents of the pot through a wire sieve into a clean bowl or pot, pressing down to extract all the pulp and flavor. Alternatively, use an immersion blender to blend until smooth, then pass through a sieve for a finer texture.
5. 5In a small saucepan, melt the remaining 2 tablespoons of butter. Whisk in the flour and cook over medium-low heat, stirring constantly, until the mixture turns a nutty brown color (about 3-5 minutes).
6. 6Return the pureed soup to the heat. Whisk in the brown roux and simmer for a few minutes until the soup thickens slightly. Season with salt and pepper to taste before serving.