Recipe by Soup Queen
Delicious, great party soup and a good way to use leftovers. This makes a huge batch. I use chicken stock from concentrate (Minor's or Better Than Bouillon) which have a good flavor and take up less cupboard space than cans or cartons of ready-to-use stock. From Sunset Magazine, 1976.
Top Review by FloridaNative
What a delicious soup base. I cut the recipe in half and made enough for 6 quarts. I made the base as written (except I skipped the sugar and had no tomato puree in the house, so used canned tomatoes instead). I added 1 diced red bell pepper, 3 stalks celery, 2 cans diced tomatoes, 1.5 cups diced carrots, 1/2 teaspoon white pepper, 1 teaspoon sea salt, 1 x-tra large diced onion plus 3 tablespoons dried onion, 1 teaspoon garlic powder, and 1/2 tablespoon each parsley, oregano and thyme. For the chicken broth I used 10 gluten-free "Not-Chick'n" bouillion cubes. The soup was a little thin since I didn't have the tomato puree, but this did not effect the flavor. To serve I spooned the base over a mix of aduki and pinto beans. For me, this is a very flavorful broth - and I think the additional of pasta would be nice, as suggested in the condiments list. I have a huge pot of this so will freeze half and use the other half for experimentation. I like the idea of cannelini beans and some mini pasta like ditalini or mini tortellini. Thanks for posting - made for FALL PAC 2012.
- 1⁄2 cup butter
- 6 tablespoons olive oil
- 24 cups thinly sliced onions
- 18 tablespoons flour
- 12 cups tomato puree (#10 can)
- 8 quarts chicken stock
- 1⁄2 cup minced garlic
- 6 tablespoons red wine vinegar
- 2 tablespoons salt
- 2 tablespoons sugar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons crushed cumin seeds (I use mortar & pestle)
- 1 tablespoon black pepper
- 1 tablespoon oregano
- 1 tablespoon tarragon
- 1 tablespoon Tabasco sauce
- cooked pasta (raviolis or tortellinis are excellent)
- garbanzo beans
- chopped parsley (*) or cilantro (*)
- chopped onion
- tofu, cubes
- bay shrimp
- any kind of leftover meat, chopped
- sour cream (*)
- lime wedge (*)
- sliced olive
- diced bell pepper
- chopped tomato
- sliced sauteed mushroom
- shredded cheese, especially cheddar or parmesan cheese
Directions See How It's Made
- Melt butter in a large stock pot (at least 16-quart capacity).
- Add oil and onions.
- Cook onions slowly, stirring occasionally until limp and slightly golden (about 1 hour).
- Sprinkle flour over onions and blend well.
- Gradually stir in tomato puree and stock (or water and soup base, see notes).
- Add remaining ingredients and stir until well blended.
- Bring to a boil over high heat, reduce heat to low and simmer for 30-40 minutes, stirring occasionally.
- Be sure to serve soup really hot as the condiments will cool it down.
- Fill bowls with desired condiments, then ladle soup on top.
- *In my opinion, lime, cilantro and sour cream are must-haves!
- I make the soup concentrated so it will take up less room in my freezer (essential since the last time I made it it would have been over 10 gallons of ready-to-eat!) To do this, follow the recipe through step 6, using only one quart of stock. I use the Minor's concentrate, and add the full amount necessary for the entire pot of soup.
- I freeze mine in 4- to 6-cup containers, because you will add the same amount of water, and with this soup, depending on what you are serving with it, some people may be eating less than a cup of it.
- When you are going to be serving the soup, put equal parts of concentrate and water in a pot and finish as directed in step 7.