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Peanut oil
Salt and pepper
3 lbs. Red onions, quartered through the root end and peeled
╝ c olive oil
6 large cloves garlic, minced
4 cans (14 oz.) diced tomatoes
3 quarts stock, chicken or vegetable
3 c dry red wine
╝ c parsley, chopped
1 tbsp fresh thyme, chopped

Brush the onion quarters lightly with peanut oil, sprinkle with salt and pepper, and grill them over a medium-hot grill, turning to all sides, set aside when browned. 

In a large soup pot, heat the olive oil over med-high heat, sautÚ 1 minute, add the tomatoes, bring to a boil, and reduce heat to simmer. 

Cut root end from onions and add to tomatoes with stock and wine. Bring to a boil and then simmer for 40 minutes or until onions are completely soft.

Allow soup to cool slightly, then puree and return to pot. Correct for 
seasonings and serve hot. Garnish with parsley and thyme, sour cream, fresh parmesan, seasoned toasted bread crumbs, or whatever sounds tasty.  Serves 8-10