Are you looking for ways to stay warm during these cold-weather months? There's absolutely nothing tastier and more pleasant than enjoying a hearty soup to keep your body warm and your belly full. Imagine savoring a medley of woodsy porcini mushrooms, caramelized onions, and herb-flavored broth. Sounds delicious, right? Now envision a side of salty pancetta thrown in for good measure. Now we're talking.
Onion soup sounds deceptively simple to make, and it is, but it packs a wallop of flavor. Dried porcini mushrooms steeped in boiled water create a potent aroma that fills every inch of your house with winter warmth. That's reason alone to prepare this hearty soup. And if you'd like, add a few wedges of toasted bread for dipping purposes. Without further ado, here's the easy and simple recipe to create this delectable onion soup. It's the perfect fall and winter seasonal meal to make for your friends and family.
Prep: 30 minutes
Stand: 15 minutes
Cook: 30 minutes
- 1 ounce dried porcini mushrooms
- 2 cups boiling water
- 4 ounces pancetta or ham
- 1 tablespoon butter or olive oil
- 1 1/2 pounds sweet onions (Vidalia or Maui), sliced
- 4 cloves garlic, minced
- 1 tablespoon packed brown sugar
- 1 tablespoon salt
- 1/4 cup Marsala wine
- 4 cups reduced-sodium beef broth
- 1 sprig fresh thyme
- 1 sprig fresh rosemary
- 1 bay leaf
- Place mushrooms in a medium bowl. Pour the boiling water over the mushrooms. Cover and let them stand for 15 minutes. Meanwhile, in a 4-quart Dutch oven cook pancetta in hot butter over medium heat until lightly browned. Using a slotted spoon, remove the pancetta and then drain on paper towels. Pour the reserve drippings in the Dutch oven. Chop and set the pancetta aside.
- Add sweet onions, garlic, brown sugar and salt to Dutch oven. Cook and stir over medium-low heat until golden. Stir occasionally.
- Meanwhile, using a slotted spoon, remove porcini mushrooms from the liquid. Don't throw away the liquid. Chop and set aside the mushrooms. Reserve all but 1/4 cup of the mushroom liquid. Discard the gritty liquid at the bottom of the bowl.
- When the onions are golden, stir in the mushrooms and Marsala wine. Cook until most of the liquid evaporates. Add the reserved mushroom liquid, beef broth, thyme, rosemary, and bay leaf. Bring to a boil and then reduce heat. Simmer, uncovered, for about 30 minutes. Discard the thyme and rosemary sprigs and the bay leaf.
- Remove from heat. Stir in pancetta.
Nutrition Facts: 158 kcal cal., 8 g fat (3 g sat. fat, 0 g polyunsaturated fat, 1 g monounsaturated fat), 18 mg chol., 1118 mg sodium, 16 g carb., 2 g fiber, 8 g sugar, 6 g pro. Percent Daily Values are based on a 2,000 calorie diet.
Image and recipe adapted from BetterHomesAndGardens