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Martha Stewart Onion Soup Recipe

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The Best Martha Stewart Chicken soup Best Recipes Ideas and Collections
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Description

Martha Stewart's Onion Soup is a classic French dish that is simple and comforting. It is made with caramelized onions, beef broth, and a touch of sherry. The onions are cooked until they are soft and sweet, and then simmered in the broth until they are rich and flavorful. This soup is perfect for a chilly evening, and it can be served with a slice of crusty bread and some melted cheese on top.

Prep Time

The prep time for Martha Stewart's Onion Soup is about 15 minutes.

Cook Time

The cook time for Martha Stewart's Onion Soup is about 1 hour and 30 minutes.

Ingredients

  • 4 tablespoons unsalted butter
  • 4 large onions, thinly sliced
  • 1 tablespoon all-purpose flour
  • 1/2 cup dry sherry
  • 8 cups beef broth
  • 1 bay leaf
  • 1/2 teaspoon dried thyme
  • Salt and freshly ground black pepper

Equipment

  • Dutch oven or large pot
  • Chef's knife
  • Cutting board
  • Wooden spoon

Method

  1. Melt the butter in a Dutch oven or large pot over medium heat.
  2. Add the onions and cook until they are soft and caramelized, stirring occasionally. This will take about 30-40 minutes.
  3. Sprinkle the flour over the onions and stir to combine.
  4. Add the sherry and stir to scrape up any browned bits from the bottom of the pot.
  5. Add the beef broth, bay leaf, and thyme, and bring the mixture to a boil.
  6. Reduce the heat and let the soup simmer for about 45 minutes.
  7. Season the soup with salt and pepper to taste.
  8. Ladle the soup into bowls and top with a slice of crusty bread and some grated cheese, if desired.
  9. Broil the soup until the cheese is melted and bubbly, about 2-3 minutes.
  10. Serve hot and enjoy!

Notes

Martha Stewart's Onion Soup can be made ahead of time and stored in the refrigerator for up to 3 days. To reheat, simply heat the soup gently on the stove until it is heated through.

Nutrition Info

This recipe yields 8 servings. Each serving contains:
  • Calories: 214
  • Protein: 10g
  • Fat: 12g
  • Carbohydrates: 17g
  • Fiber: 3g
  • Sugar: 8g
  • Sodium: 1006mg

Recipes FAQ

Can I use chicken broth instead of beef broth?

Yes, you can use chicken broth instead of beef broth. However, the flavor of the soup will be slightly different.

Can I use white wine instead of sherry?

Yes, you can use white wine instead of sherry. However, the flavor of the soup will be slightly different.

Can I freeze this soup?

Yes, you can freeze this soup for up to 3 months. To reheat, simply thaw the soup in the refrigerator overnight and then heat it gently on the stove.

Recipe Tips

  • Be patient when caramelizing the onions. It takes time, but it is worth it for the rich, sweet flavor.
  • Use a good quality beef broth for the best flavor. You can also use homemade beef broth if you have it.
  • If you don't have a Dutch oven, you can use a large pot instead.
  • Don't skip the sherry - it adds a depth of flavor to the soup.
  • Make sure to season the soup with salt and pepper to taste. The amount you need will depend on the saltiness of your broth.
  • If you don't have an oven-safe bowl or crock, you can skip the broiling step and simply serve the soup with the bread and cheese on top.

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