vidalia onions, sliced
1 1/2 tablespoons
vegetarian beef style bouillon cubes
2 tablespoons brandy or 2 tablespoons
salt and pepper
- Melt butter over medium/low heat in a large stockpot, then add the sliced onions.
- Saute over medium to low heat, stirring frequently, until all the liquid is gone and onions are golden brown and resemble a thick paste in the bottom of the pot. (Warning: the caramelization process can take a long time - 2 hours or more - and as the liquid evaporates and the sugar in the onions becomes more concentrated, you will have to stir the onions more and more frequently to keep them from burning. I find it helpful to set a digital kitchen timer between stirrings so I don't forget and burn the whole batch!).
- Add the flour and cook, stirring constantly, for 1 minute.
- Add the water and bouillon, stir and bring to a boil, then lower heat and simmer, uncovered, for 30 minutes or so, stirring occasionally.
- Add brandy, thyme, salt and pepper to taste. You can always adjust the strength of the soup by reducing it or adding another bouillon cube or two.
- Serve immediately or allow to cool and freeze for up to 6 months.