Peeling off a recipe for Three Onion Soup

Every month, the Colorado Department of Agriculture shares a recipe created by chef Jason Morse of Valley Country Club in Aurora. The October recipe, Three Onion Soup, focuses on one of the state's major crops and comes just in time for these suddenly cold days.

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


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


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.

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