Caramelized Onion Soup: Beyond Bread and Cheese (ft. Kale, Beans, Tomatoes)

Caramelized Onion Soup: Beyond Bread and Cheese (ft. Kale, Beans, Tomatoes)

00:00 Intro
00:41 About Beans (how to cook from dry:    • Master Dry Beans: No More Mushy, Uneven Beans  )
02:01 Caramelized Onions
04:40 Making the Soup

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More onion soups:
French (with bread and cheese):    • French Onion Soup (Soupe a l'Oignon)  
Spanish (with saffron, tomatoes, and poached eggs):    • What is “Spanish” Onion Soup?  

Recipe:
3 Lb yellow onions, sliced pole to pole
1/3 cup olive oil
1 tsp balsamic vinegar or to taste
4 garlic cloves, minced
28 oz can tomatoes (whole or diced)
1 bunch of kale, stems removed
1 Lb dry beans, cooked a day ahead    • Master Dry Beans: No More Mushy, Uneven Beans  
Salt

Set a 12 inch stainless steel skillet over medium-high heat and add the oil. When the oil starts to shimmer, add the onions and a couple of big pinches of salt. Mix to integrate the salt and then leave your onions alone until they brown on the bottom. Stir, and continue cooking over moderately-high heat only stirring after you get color. As they continue to cook, browning will happen faster and faster, so you need to watch them closely. If the bottom of the pan ever looks dry, add more oil and if onions or the brown bits are turning black instead of brown, lower the heat just a bit. This stage takes 10-20 minutes.

Reduce heat to low and cook stirring occasionally until the onions are very soft, jammy, and mahogany in color, 20-30 minutes. Add the vinegar. Cook stirring for a couple of minutes to pick up the brown bits.

Add garlic and salt. Cook, stirring frequently for a couple of minutes or until the garlic is aromatic. Add tomatoes and chop them up if using whole. Turn up the heat to medium and bring to a boil. Chop the kale and add to the soup. Add 1 cup of water and salt. Cover and cook until the kale is bright green, about 5 min. Turn down the heat to medium-low. Cook covered until the kale is completely wilted and soft, about 10 minutes. Add the beans with their cooking liquid and bring to a simmer. If the soup is too thick, add water. Taste and correct for salt. Take off the heat and let rest for 20 min before serving.

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