Another item on the March Martha Stewart Living “What’s for Dinner” menu is spring onion soup. I simply adore French onion soup, so I was definitely interested in making this.
Now, of course, I could not find spring onions. So I substituted the yellow onions recommended. My store has them labeled as “sweet yellow onions” so that encouraged me.
There is not a heck of a lot to this soup. You slice your onions thinly then cook for about 15 minutes until they are translucent, but not carmelizing. Then you add chicken stock and water. The next step is to put it in a blender. If you recall my Shrimp Bisque in My Sock post, you will know I had some trouble with this in the past! This time, I tried to use my hand blender (the ‘boat motor’ as Emeril calls it). It didn’t work. There were too many onions and not enough liquid. I bypassed the Cuisinart (since I didn’t want spring onion soup in my sock) and went straight to the blender. It worked beautifully.
I put the soup in bowls and drizzled with oil. I didn’t have any flatbread, so I served it with some stoned wheat crackers.
The soup had a nice flavor – very sweet and a very creamy texture. My biggest beef was that it was not hot and I would have preferred it hot. By the time you put it through the blender and then into a bowl, it’s not hot anymore.
It needed pepper, so we added that as we were eating it. I would recommend putting it in as you cook. This was good, but I would rather have French onion soup!
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It sounds a little bland for me. The drizzle of oil on top really dresses up the soup’s presentation though!