There’s something satisfying about a low-and-slow dinner that pairs perfectly with crisp autumn weather. So while we’re getting into sweater weather here in D.C., we’re outsourcing dinner ideas from our Italian friends in Cannara—this hands-off onion soup is a minimalist masterpiece that transforms the humble onion into a creamy and rich soup that’s perfect for when you want something warm and simple to fill you up.
Garnish (pink peppercorn, black olives, celery, herbs, etc.)
– Start with 3 or 4 white onions and slice into thin strips. Add them to a wide pot and pour in a 50/50 mix of water and olive oil until onions are half submerged.
– Add salt, then cook for about 30-40 minutes on medium-low heat, until onions are translucent and soft.
– Blend mixture, adding about 1/2 cup of olive oil to emulsify. Texture should be smooth and creamy. Add salt to taste.
– Garnish as desired. Serve.