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Onion Soup
by Karon Szelwach Aronson, M.D., J.D (retired), from the November 2006 newsletter
This recipe can from my father, who made it every fall and winter. It was also used as a home cold remedy if chicken soup didn't work or was unavailable. However, as a cold remedy, the cheese was omitted because there is some evidence that milk products contribute to the production of more mucus, which one doesn't need when nursing a cold. Although there is no evidence that soups work to treat colds, there is some basis for the belief. Onions and garlic contain sulfhydral groups of chemicals, which account for some of the smell and tearing. Sulfa was the first antibiotic before penicillin. There is no scientific evidence that the sulfa in onions or garlic fight microbes; however, many people swear onions and garlic help. Probably the vapors and the fluid itself help a person suffering a cold the most. But remember this recipe if you are sick and aren't ready to go to your physician for a checkup and antibiotics—it may help.
5 large onions, sliced very thin (maximum 1/8 inch)
1/2 stick of butter
1/2 teaspoon pepper
1/2 teaspoon salt
6 beef bullion cubes
1/2 teaspoon paprika
1/2 teaspoon chopped fine garlic
3/4 cup red wine (cabernet or merlot)
Parmesan cheese
French or Italian bread slices
Melt butter in a large cast-iron frying pan at low heat. Place sliced onions into pan and stir until they are slightly brown and caramelized. The best onions to use in this recipe are the red-skinned variety, although yellow onions work too. While watching the onions, boil seven cups of water and add beef bullion cubes, breaking up cubes if necessary. Add salt, pepper, paprika and garlic. Taste and adjust if necessary. Add onions and simmer, covered, for 1/2 hour. Add a cup or two of additional water if needed, plus the wine. While the onion soup is cooking, toast the slices of French or Italian bread in the oven until lightly toasted at 325 degrees F for 3 to 5 minutes. Place the bread on top of individual bowls of soup and sprinkle grated Parmesan cheese on top. If you have soup bowls that are oven safe, you can melt the cheese in the oven or under the broiler.
Karon Aronson lives in Moscow.
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