Caramelized Onion and Corn Soup
This soup can be enjoyed hot or chilled. Serve after preparing or refrigerate for up to three days and enjoy later. Serves: 4. Takes: minutes
3 tablespoons olive oil
3 medium sweet onions (Texas 1015s)
1 1/2 teaspoon fine sea salt
1 tablespoons lemon juice
1/4 teaspoon black pepper
2 cups water
1 cup corn kernels (frozen or fresh)
Yogurt, optional (garnish)
Slice the tops and root-ends off the onions, and peel away the outer layer. Then slice the onions in half from top to root-end. And then finally, slice the onion into thin half moons. Heat a large soup pot over medium-high heat. Add in the olive oil and reduce the heat to medium-low. Add in the onions and stir so all of the onions are coated in the oil.
Continue to sauté for 10 minutes. Then add in sea salt, stir and continue to sauté for 10 more minutes.
Turn the heat up to medium-high. Then pour in the lemon juice to deglaze the pan by stirring any brown bits from the bottom of the pan into the onions.
Next add in the black pepper and stir. Then add in the water and corn, and bring to a gentle boil.
Reduce the heat to medium-low and simmer uncovered for 15 minutes (or until at least half of the liquid has reduced).
Remove the soup from the heat and cool slightly. Transfer to a blender and process until completely smooth.
Enjoy warm or chilled with a swirl of yogurt and more olive oil and black pepper on top.
Per serving: 199 calories; 3 grams protein; 25 grams carbohydrates; 11 grams fat; 0 mg cholesterol; 970 mg sodium; 3.2 grams fiber.
Recipe for the National Onion Association by Sher Castellano, withfoodandlove.com.