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Category: Soup

Title: Grilled Red Onion & Red Wine Soup

Recipe inspired by a recipe in Deborah Madison’s “Greens” cookbook.

Ingredients

peanut oil
salt and pepper
3 lbs red onions, quartered through the root end and peeled
¼ c olive oil
6 large cloves garlic, minced
4 cans (14 oz.) diced tomatoes
3 quarts stock, vegetable or chicken
3 c dry red wine
¼ c parsley, chopped
1 T fresh thyme, chopped
Garnish ideas: sour cream, other fresh herbs, grated parmesan cheese, seasoned toasted bread crumbs.

 

Directions

  1. Brush onion quarters lightly with peanut oil, sprinkle with salt and pepper, and grill them over medium-high grill. Grill all sides of the onions evenly, then remove them from the grill and set aside.
  2. In a large soup pot, heat the olive oil over medium-high heat. Saute garlic one minute, then add the tomatoes. Bring tomato mixture to a boil, then reduce heat and allow to simmer.
  3. Cut root end off onions and add them to the tomato mixture along with the stock and wine. Bring soup to a boil again and then simmer for approximately 40 minutes or until onions are completely soft.
  4. Allow soup to cool slightly, then puree soup in a blender and return to pot.
  5. Correct soup for seasonings and serve hot with the parsley, thyme, and any other of the suggested garnishes. Makes 8-10 servings.

Recipe provided by Chef Kristine Schug at Schug Carneros Estate Winery.

Chef Kristine Schug interview


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