Cookin’ with DKM – Onion Soup
Toss in the sage & sherry
4 cloves garlic, minced
3 large onions, sliced into rings
2 T. sage, chiffonade
¼ c. sherry (I use Dry Sac Sherry for cooking)
4 c. veggie stock
Salt & pepper to taste
Sautée garlic in olive oil on med high until golden (be careful not to burn of the soup will be bitter), add in the onion, pinch of kosher salt and a pinch of sugar. Sweat the onions on med high for about 10 min. Reduce heat to med and sautée until all onions are golden brown.
Add in sage & sherry. Cook until the liquid evaporates. Add in stock, salt and pepper to taste and simmer for 10 min or so. While simmering, toast a hunk of fresh bread. Serve over toast with a sprinkle of Parmesan Reggiano.