Onion Soup

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INGREDIENTS:


5 LB bag of Mayan Sweet Onions
2 TBSP of Olive oil
1 quart of vegetable or chicken broth
1/2 TSP fresh rosemary (whole)
1 CUP red wine
sea salt (to taste)
1/2 TSP pepper
optional: parmesan cheese

Cut onions in half (top to bottom), then slice into 1/4"slices.
Saute onions in the 2 tbsp olive oil till slightly brown.
Transfer to large stock pot or a crock pot.

Add vegetable or chicken broth. Then add enough water to cover onions. Add all other ingredients.

Bring to boil, reduce heat and simmer for 2-3 hours. Add water as necessary. Stir occasionally to keep from sticking.
(This is where it is great to have a crock pot. After sauteing the onions, add onions and all ingredients to pot and put on high temp. No need to stir. Can leave all day in pot.)

-This recipe is better after a day in refrigerator. ("aging")
Serve hot with grated parmesan cheese.