• 2 tbl of duck fat
  • 2 tbl of olive oil
  • 5 medium sized vidalia onions
  • 4 cloves of garlic
  • 1 oz of dried mushrooms
  • 1 tbl flour
  • 3/4 cup white wine
  • 1/4 cup brandy
  • 4 cups of chicken stock
  • a bundle of herbs (parsley, tarragon, fennel)

i’m feeling rather bummed out about this rain. if you live in ny you know the past couple weeks have been rather confusing weather wise. confusing is an understatement, it’s rather schizophrenic. you wake up to a rainy 65 …5 hours later…sunny and 90. most days it’s the other way around…you wake up and the sun is shining, the kids get off the bus and before you know it you are at the pool or  beach and all of a sudden, thunder. there ya go, it’s raining for 5 hours.

the one thing we love here about a rainy day is soup. we are huge soup eaters. huge. you know, just in case i never mentioned it which i am sure i have every time we make soup.

the boy, my boy, the one and only, my future foodie, the boy loves soup. he has wised up to my game too. before he gets on the bus (if it’s raining) he whispers in my ear…he give me an ingredient. he let’s me know…mushrooms.

my new food crush…vidalia onions. so what does one do when you have two conflicting requests…you mix them both. and what do you do when you crave onion soup…but not the onion soup with the cheese, just the onion soup part? you use your left over duck fat, you slice 5 onions and you fish out that package of dried porcini mushrooms you picked up at eataly weeks ago.

happy monday…stay dry ny. make some soup.

vidalia onion soup with dried mushrooms

just a note on the duck fat. most people don’t have duck fat on hand, and if you don’t that is ok, use butter. or use more olive oil. the duck fat does give this a nice rich and velvety texture but the butter can do the same (or even bacon fat).

  1. in a large dutch oven melt your duck fat and add olive oil. add sliced onions and garlic. on a medium to lowish flame, cook the onions for about 45 minutes. be careful not to burn the onions. you want to slowly caramelize them, turning them a soft medium brown golden color.
  2. meanwhile, in a bowl, add dried mushrooms. cover with hot water and let them sit for about 5 minutes. drain, fill up again with about a 1/2 cup water. set aside.
  3. after the onions have cooked add flour and mix. make sure all the flour has been absorbed by the onions. add wine and brandy, cook for another minute. add 4 cups of chicken stock and mushrooms with the liquid.
  4. tie together a little bundle of herbs. i used parsley, tarragon and thyme, and add to the soup.
  5. bring to a boil, then simmer for about 30 minutes.
  6. taste, add a pinch of salt and pepper…eat and enjoy

of course you can still add some toast and top with cheese but it doesn’t need it. it’s a light but hearty soup. it’s filling, it’s good, and if the weather turns on you…you’ll be fine.


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