So, two days ago, I made a batch of caramelized onions, because Hex was getting a tooth pulled and wanted onion soup. Today I am using a third of the onions to make the soup.

I don’t know what makes Italian onion soup different from French, except this does not have gobs of cheese and toast in it. But it does have brandy.

Here is the soup stock. It’s a mix of chicken carcass soup and store bought beef base, to make it richer and tastier.

This is the base I like if I have no stock:

And here is my collection. Mmmmmm…

Anyway, there is about two quarts overall of stock in here. I will add the two and half pounds worth of onions I caramelized earlier.

That will simmer for 25 minutes. After that, it will be hit with a quarter cup of brandy and cooked a couple of minutes more.

(This is my cooking and liquor making brandy.)

And served with a spoonful of grated cheese in the bottom of the bowl. Romano in our house, what ever you want to in yours.

And that’s it. Simple, rich, and easy to throw together if you have the onions on hand. 🙂

Affiliate link: Amazon does carry the base! I get it locally, though.
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