Smothered Onions

Slow cooked caramelized onions are always a good thing to have on hand. During the shorter winter days I like to take advantage of the morning sun  to make a batch. That way I can put together a dinner stovetop and the bulk of the cooking has already been done in the sun.

Sun Oven French Onion Soup with Cheese Toasts

(adapted for the Sun Oven from Martha Stewart’s Everyday Food Light)


For the Soup:

2 tablespoons unsalted butter

2 tablespoons olive oil

4 pounds yellow onions, thinly sliced

4 cloves garlic, thinly sliced

Salt and pepper to taste

1/2 cup port or other fortified wine such as sherry or Marsala

2 cans  (14 1/2-ounces) beef broth

2 cans (14 1/2-ounces) chicken broth

2 cups water

For the Toast Topping:

8 slices baguette or French bread

2 cup shredded Gruyere or Emmental cheese


Set Sun Oven out to preheat.

Heat the butter and oil in a Dutch oven over medium heat. Stir in the onions and garlic. Season with salt and pepper. Cover and transfer to the Sun Oven. Cook until the onions are golden, 1 to 1 1/2 hours.

About 20 minutes before serving the soup gently reheat the onions over medium heat. Stir in the port and cook until the mixture is syrupy; about 3 minutes. Stir in the beef broth, chicken broth, and water. Bring to a simmer and cook for 20 minutes.

Prepare the toast while the soup is simmering.

Heat the broiler with the rack 4-inches from the heat. Divide cheese among the bread slices. Broil until golden, 2 to 4 minutes.

Ladle the soup into 8 bowls and top each serving with a cheese toast.

Makes 8 servings.


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