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.