In 2008, Colorado produced 270 million pounds of onions, at a value of more than $43 million, according to the ag department. This year has seen another bumper crops of onions, which are now available at farmers' markets and grocery stores across the state. Onto the recipe:
Three Onion Soup
Ingredients:
1/2 cup olive oil 1-1/2 cups Shallots, sliced 5 large red onions, sliced 5 large yellow onions, sliced 8 cloves fresh garlic, minced 1 tsp. thyme, dried 1 tsp. chervil, dried 2 bay leaves 8 fl. oz. cooking sherry 1 gallon cold water 3 beef bouillon cubes 3 chicken bouillon cubes
Instructions:
Heat large pan, add oil and heat, then add shallots and onions and cook until caramelized. Add the garlic and sweat for 3 minutes. Add the herbs and sauté. Add water and bouillon cubes, then bring to a boil and reduce to a simmer. Continue to simmer until 1 gallon remains. Serve with melted Gruyere cheese and French baguette.
For more recipes, go to www.coloradoagriculture.com .
