- Onion Soup
- 5poundsred onions sliced
- 5poundsvidalia onions sliced
- 1cupfresh garlic sliced
- 2gallonsvegetable stock
- 4tablespoonssoy sauce, low sodium
- 1tablespoonsfresh rosemary
- 3cupred wine
- 1teaspoonblack peppers
- In a very hot stockpot sear onions.
- When the onions start to brown turn down heat to medium.
- Cook until onions are dark, but not burnt.
- Add remaining ingredients.
- Cook for half hour.
Serve with a white bean ragout.