Inner warmth on a blustery winter day. Yummy tastes to make you forget the cold. Easy to prepare so you can get warm quickly. These are only three of the many reasons we decided to feature this dish from the archives of Chef Larry Edwards in our series of outstanding winter soups!
According to the Chef's cookbook, this dish was created by Greek monks and may actually be one of the oldest versions of onion soup to be found. Tasty and historical, pretty cool!
Ingredients needed to make Monk's Onion Soup (serves 4):
- 2 Tbs. butter
- ¼ cup olive oil
- 3 yellow onions, halved and thinly sliced
- 4 cups water
- 4 slices white bread, cubed
- 3 egg yolks
- 3 Tbs. red wine vinegar
- 1 Tbs. minced parsley
- In a medium saucepan melt 1 Tbs. butter in 1 Tbs. olive oil over medium heat. Add the onions and sauté 20 minutes. Lower the heat to low, cover and cook 50 minutes.
- Add the water and bring to a boil over medium heat. Cover the pan and cook 15 minutes.
- In a small skillet heat the remaining oil over medium heat. Add the bread and cook until golden brown (you just made homemade croutons). Remove the bread with a slotted spoon and set aside.
- In a small bowl whisk together the egg yolks and the vinegar. Whisk 1 cup of the soup into the egg yolk mixture and then slowly whisk it all into the soup.
- Ladle the soup into bowl and top with the croutons and parsley and serve.
The new cookbook from Chef Larry Edwards is now available from Amazon.com and bookstores worldwide. One of the most anticipated cookbooks of the year, "Edwardian Cooking: Inspired by Downton Abbey's Elegant Meals."