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Mediterranean Onion Soup Recipe

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This recipe for Mediterranean Onion Soup is from Marcia's Birthday Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 tablespoons olive oil
6 medium onions, thinly sliced (approx. 4-5 cups)
1½ teaspoons sugar
Salt and freshly ground pepper
1 teaspoon thyme
3 cloves garlic, peeled and crushed
1 whole bay leaf
½ teaspoon oregano
1 large sprig fresh parsley
2 tablespoons flour
1 tablespoon tomato paste
1 can (35 ozs) Italian plum tomatoes, drained and chopped
6 cups chicken broth
½ cup tiny pasta
Directions:
Directions:
In a deep heavy casserole, heat oil and add onions. Sprinkle with sugar and season with salt and pepper. Cook over medium heat 15 minutes or until lightly browned. Add thyme, garlic, bay leaf, oregano and parsley sprig. Continue to cook onions, partially covered, over low heat 30-40 minutes or until they are very soft. Stir occasionally to prevent burning.

Add flour stirring to blend well with onions.

Add tomato paste, tomatoes and chicken broth. Bring to boil. Reduce heat to low and simmer 40 minutes, partially covered. Add pasta and simmer until pasta is soft. Remove parsley sprig and bay leaf.

Optional: Add diced zucchini, chopped fresh string beans or a cup of green peas during last 15 minutes. Garnish with minced parsley and freshly grated Parmesan cheese.

Serves 6
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Sonja made this wonderful soup so many many years ago but its still one of my favorites.

 

 

 

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