- Onion Soup
- 5 pounds red onions sliced
- 5 pounds vidalia onions sliced
- 1 cup fresh garlic sliced
- 2 gallons vegetable stock
- 4 tablespoons soy sauce, low sodium
- 4 tablespoons cornstach
- 1 tablespoons fresh rosemary
- 3 cup red wine
- 1 teaspoon black 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.