I know, I know. More soup. It’s the first day of fall, so a nice, warming soup is perfect for your dinner.
One of the reasons I like soups and stews so much is that they really provide an opportunity to build flavor, which gives them a complex, rich taste. In the case of this soup, the complex flavors come from taking the time to brown your meat and caramelize your onions, which adds a deep savory richness to the soup. This soup is pretty easy and hands-off, so while it takes a bit of time to come together, it isn’t terribly labor-intensive.
Caramelized Onion and Italian Sausage Soup
- 2 tablespoons duck fat, lard, or your favorite fat
- 1 pound bulk Italian sausage
- 3 onions, thinly sliced
- 1/2 cup dry sherry
- 6 cups homemade beef bone broth
- 8 ounces sliced mushrooms
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly cracked black pepper
- In a large pot, heat the fat on medium-high until it shimmers.
- Add the Italian sausage and cook, crumbling as you cook, until it is browned, about five minutes.
- Remove the sausage from the fat with a slotted spoon and set it aside on a platter.
- Reduce the heat to low. Add the onions. Cook, stirring occasionally, for 30 minutes, until the onions are caramelized.
- Return the heat to medium-high. Add the sherry, using the side of a wooden spoon to scrape any browned bits from the bottom of the pot.
- Add the bone broth, mushrooms, salt, pepper, and reserved Italian sausage. Bring to a simmer. Simmer until the mushrooms soften, five to ten minutes.
I like mine drizzled with a little bit of truffle oil.
photo credit: photopin (license)
You had me at “caramelized.” Yum yum yum.