serveitforth.com recipes
White Bean and Onion Soup
adapted from "Keep It Seasonal" by Annie Wayte (William Morrow)
3/4 c dried white beans, such as Cannelini or Great Northern, soaked in the refrigerator overnight (or use canned beans: See note below)
1/2 yellow onion (from the 2 lbs called for below)
3 cloves garlic, peeled and smashed
2-3 sprigs rosemary or sage
1 t salt
3 T butter or olive oil
2 lbs. yellow onions, roughly chopped or sliced
salt and pepper
4 oz (about 1 1/4 c) grated Gruyere or Fontina cheese
Chopped fresh rosemary or thyme, to garnish (optional)
1. Drain the beans from their soaking liquid and place in a medium saucepan with 6 c water, the 1/2 onion, the garlic, and the herb sprigs. Bring to a boil, skim any foam that accumulates on the surface, and then reduce the heat and simmer the beans for 30-40 minutes.
2. Add the salt and continue to cook the beans until they are very tender, probably about 10-20 minutes more. (Your teeth are a better guide then a timer in this case).
3. When they are done, drain the beans, reserving the cooking liquid. Remove and discard the onion and herb stems from the beans.
4. In the meantime, cook the onions: Melt the butter or oil in a medium saucepan over medium heat and then add the onions. Season with salt and pepper and cook, without letting them color (you may need to reduce the heat) until they are very tender and translucent, about 15 or 20 minutes.
5. Add 4 cups of the reserved bean cooking liquid to the onions and bring to a boil (if you don't have 4 cups add some water). Reduce the heat and simmer for about 20 minutes, then remove it from the heat.
6. Puree the soup using either a hand held stick blender (my favorite -- the soup can stay in the pan) or a traditional blender. NOTE: If you use a traditional blender, puree the soup in very small batches. Too much hot liquid in a blender is a very dangerous thing!
7. Return the soup to the stove (you can use the same pan) and add the reserved beans and the cheese. Heat gently until the cheese is melted and the soup is hot. Taste and season with salt and pepper if necessary. Serve immediately, drizzled with olive oil or topped with the fresh herbs, or cool the soup and refrigerate it for later, reheating it gently before serving.
serves 4-6
Notes: If you use canned beans, you will need about 2 1/4 cups, from slightly less than 2 - 15 oz cans. Rinse them well and substitute 4 cups of vegetable or light chicken broth for the bean cooking liquid in step 5. This soup can be stored for a few days in the fridge and reheated. It can be frozen but it will lose a bit of its creamy texture.