Mauve Cabinets and a Bottle of Red

My two passions–Food and books

Country Onion Soup May 1, 2011

I have always been fascinated by storms. I remember one summer, when I was really young, my dad pointed out a massive storm cloud gathering over the fields, and told me, “That’s where tornadoes form.” I remember Mom freaking out one afternoon because Dad had taken off to follow a funnel cloud. Ever since then, I’ve watched the clouds, curious about what makes one thunderstorm different from the cells that form tornadoes. I watched Twister so many times, enthralled by the power and beauty (only now do I realize how awful that movie really was).

Thanks to the Internet, I can do something I’ve always wanted to do–Chase storms. Ok, so I’m not ACTUALLY out in Kansas with radars on my truck, but it’s still pretty thrilling. This will be my third season watching StormScapeLive.com, with Michael Phelps behind the wheel, teaching all of us amateurs/wanna-bes what is happening as a supercell develops. There’s 20-30 of us regulars who have really become a family on the chat. We always look forward to storm season, not just for the cells but also for the conversation.

This has been a particularly crazy season so far–the kind that us storm nerds both love, and hate. The storms that have hit America so far have all been in majorly populated areas, in Wisconsin, and the southeast, instead of in the middle of nowhere in the plains. As much as we love seeing the awesomeness of an F5 sighting, when it devastates an entire town, we are struck silent in the chat, we are praying, we are mourning. None of us want to hear that 200+ people are gone forever, thousands are injured and suddenly homeless. My heart and prayers go out to all those who have been affected by the storms this spring.

Minestrone di Cipolline (Country Onion Soup)

Adapted from Smoky Mountain Cafe

1/4 cup olive oil
3 small yellow onions, sliced
3 cloves garlic, minced
2 Tbsp sage leaves, minced
1 small can of tomato sauce
6 cups chicken stock
4 cubes beef bouillon
1/4 cup red wine
10 oz vermicelli
Grated Gruyère or Parmesan

Heat oil in a Dutch oven over medium high heat. Cook onions 8-10 minutes until golden-brown and caramelized. Add garlic and sage, cook another minute or two until soft. Add tomato sauce, cook another 2 minutes.

While onion mixture is cooking, put bouillon cubes in one cup of stock, microwave 2 minutes, or until dissolved. Add this and the rest of the stock to the onion mixture. Simmer for 15 minutes. Salt & Pepper to taste.

Bring to a full boil. Add pasta, cook until very al dente (You want to keep the pasta with some bite to it).

Serve hot with lots of shredded Gruyère or Parmesan over the top. You can broil the cheese French Onion style, only without the soggy bread.

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