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Onion Soup

August 11, 2014 by towers

Why make soup in the summer?  When it’s rainy I love warm soup–and it’s been raining for days as I post this.  Another reason is that I’m trying to use up onions that are not good keepers.  Every year I grow Walla Walla onions which are sweet, white, and grow to a large size.  They don’t store well so I use them–especially the imperfect ones–as quickly as I can.  This is a quick, light soup with few ingredients but be sure to use chicken broth made the old fashioned way (rich in gelatin and flavor).

2 large onions (if you can get sweet onions fine but ok to use yellow ones)

2 Tbsp. butter or ghee

2 Tbsp. extra virgin olive oil

2 cups chicken broth

1 cup tomato juice

sea salt and black pepper to taste

pecorino or parmesan cheese, optional

Peel the onions and cut in half and then in quarters.  Place cut side of each onion quarter down and slice into 1/4 inch pieces.  Melt butter in soup pot over medium heat.  Add olive oil and stir.  Add onion and 1/2 tsp. sea salt.  Keep heat at a medium setting but stir onions frequently so they don’t burn, just brown.  It will take about 10 minutes or so for them to brown or carmelize. Add chicken broth and tomato juice.  Bring to a simmer and reduce heat to low and simmer for 10 minutes.  Serve with grated cheese if desired.

Filed Under: Monica's Recipes Tagged With: carmelized onion, onion soup, Walla Walla onion recipe

Savory Wild Rice

April 30, 2012 by towers

Lundberg wild rice blend is sold at the Roanoke Natural Foods Co-op and though more expensive than regular brown rice is much more flavorful.  Another secret here is carmelizing the onions.  Enjoy!

1 cup wild rice blend

1-2 Tbsp. butter or ghee–can substitute with olive oil

2 Tbsp. extra-virgin olive oil

1/2 cup chopped onion

2 Tbsp. fresh chopped oregano or 1 tsp dried orgenao

1/4 cup chopped green olives

salt, pepper, and tamari to taste

Place rice in a sauce pan and rinse well in plenty of water.  Drain all the water off with a stainer.  Pour 1 and 1/2 cups of boiling water into the saucepan.  Place lid on the pan and simmer on low heat until rice is tender and all the water is absorbed.

While the rice is cooking, carmelize the onions.  Melt the butter in a skillet and add the olive oil.  As soon as the oil is hot (but not burning!) add the chopped onions.  Stir well to coat the onions with oil.  Add a 1/2 tsp. of sea salt.  Continue to stir over med. heat until onions are soft and browned and excess moisture has evaporated–this may take 10 minutes or more.  Add the oregano, olives, and stir a few minutes more.  Add cooked rice and fluff up with a fork to mix well.  Season with tamari, salt and black pepper.  Serves 3-4.

Filed Under: Monica's Recipes Tagged With: carmelized onion, fresh oregano, wild rice recipe

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Towers Family Chiropractic

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(540) 343-6636

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