"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Twilight Soup Recipe

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This recipe for Twilight Soup, by , is from Bubba's Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Debi Cisneros
Added: Wednesday, September 30, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 tbsp. unsalted butter
3 tbsp. olive oil
3 yellow onions, peeled, thinly sliced
1 head garlic cloves, separated, smashed,
peeled, finely chopped, about 1/2 cup
4 tsp. dry powdered sage
2 tsp. sugar
1/4 cup of port or red wine
5 cups salt-free canned or homemade chicken stock

Directions:
Directions:
Warm butter and oil in a large pot over medium heat. Add onions and cook, stirring occasionally, until golden brown (15 to 20 minutes). Reduce heat, add garlic, sage and sugar and continue to cook on medium-low heat, stirring, until garlic softens (5 to 8 minutes). Add port. Increase heat to high and cook for 3 minutes, stirring constantly to deglaze pan, scraping up the flavorful bits. Add chicken stock. Bring to a boil, reduce heat, cover and simmer 10 more minutes. Season to taste with salt and freshly ground black pepper.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
50 min.
Personal Notes:
Personal Notes:
Will keep the Vampires away but not the Werewolves!

 

 

 

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