Recently, I saw this video from Townsends.

We have quite a lot of fresh onions, on top of the ones we dehydrated (half of which I powdered) and froze. Mostly the Red of Florence onions.

Which have started to grow! Not all of them, but enough that we had to do something about it.

So I made a version of this historical onion soup using all red onions, to use up the ones that were sprouting.

I made a few other changes, too, of course.

This is how it turned out.

I sliced all the onions that were starting to sprout, saving the greens to use fresh, some of which I used to garnish my bowl. We’d done a pork roast yesterday, and there was just a bit left, along with the pot juices and rendered fat from the roast. I used the fat from the roast, as well as bacon drippings, to caramelize the onions, instead of butter. Part way through the caramelization process, I added the leftover bits of pork, finely chopped – there is no meat in the version in the video.

For the liquid, I use the juices from the pork roast, which had jelled quite nicely overnight, plus water. They used just water in the video. A vinegar I had on hand I chose to add to the beaten egg yolks was a fancy, barrel aged apple cider vinegar.

My daughters had made a loaf in the bread machine yesterday, and that was used for the bread portion. The video specifically stated to use the outside of a crusty loaf, not the soft insides (which would just turn to mush in the soup!), so I sliced off the crust on the bread machine bread. The bread machine makes a relatively dense bread, particularly around the edges, so I was able to cut quite thick slices off all sides for this, and cut them into fairly even cubes. They stood up well to being cooked in all that liquid!

The only other thing I did a differently was to add a splash of vinegar to the soup stock, even though there was vinegar in the beaten egg yolks. After tasting it, I just felt it needed that extra bit of bite.

The only down side to making this soup was the length of time it took to slice the onions, then caramelize them. By the time the soup was simmering and the cubed bread added, my back was giving out and I had to sit down in between doing the other stuff. Not an issue for people who aren’t broken, like me! 😁

As for the soup, it was quite tasty. Even my husband went for seconds, and he’s not a soup person! I think it would have tasted even better with yellow onions, but that’s just me. If all goes well, we’ll have a lot more of those in our garden next year!

This is definitely a soup I’d make again, with any type of onion.

I might be getting my daughters to do the chopping or caramelizing next time, though! 😄

The Re-Farmer