Sunday, September 14, 2008


Onion soup is one of those soups that most people like. I have served it as a soup of the day in many restaurants and have found it to be a good seller, and while there are as many different variation as there are chefs, I like a nice roasted onion soup the best. And the good news is that it's easy to make.

I like to use a variety of onions to make this soup. Here I have red onion, white onion, yellow onion shallot and garlic. The ratio of the mix isn't that important really, just as long as the majority isn't garlic. If it was, you would be making roasted garlic soup - which is fine - but it isn't what I have set out to do here, so keep that in mind!

Toss the mixed onions in a bit of olive oil and roast them in a pan in the oven at 375 degrees until golden brown.

Place the roasted onions in a sauce pot, add some chicken stock, sliced potato, thyme, white wine, white wine vinegar sugar and salt. Bring to a simmer and cook until potatoes are soft.

Transfer everything over to a blender and puree until smooth.

Return soup to the pot and bring back to a simmer. Season with salt, pepper and sherry to taste. Add a little more vinegar if desired also.

Stir until mixed thoroughly and serve. This soup is great with blue cheese croutons and some cold white wine!


Anonymous said...

this would make a nice twist on the french onion soup-thanks for sharing. Craig, Edmonton AB

Anonymous said...

what a great food blog!

Anonymous said...

bookmarking it as we speak....

Livingston Cooks said...


Yes, this is a puree thickened with potato rather than roux (flour & butter)and it is a twist on French Onion.

It's funny...I haven't had French Onion Soup for, like, a hundred years. Now I want some!

Livingston Cooks said...


Thanks for the compliment!!

Livingston Cooks said...


Bookmark away. I look forward to hearing from you again.

Carl said...

Impressive, Marko!

I've never doubted your abilities as a Chef. And I've admired your intelligence and wit. While I intellectually understood that it took drive and perserverance to attain your knowledge and expertise, seeing your writing and photography skills gives a new perspective.

I salute you.

- Carl, Florida, USA

Livingston Cooks said...


You know...we have been "sharpening one another" for about 3 years now (give or take) and I respect you for who you are and for what you believe because you approach your faith with honesty and depth of thought. I respect that very much. And despite the fact that we don't always agree, I certainly hold you in high esteem for your experience and open-mindedness.

My expertise comes mainly through passion, but yes, drive and perseverance both played their part. Thank you for seeing that.

I don't really feel as though I'm worthy of a salute, although I thank you for it. I'm not big on pride...and perhaps I'm not big on ego...I don't know. I hope that I keep myself in check in that area because I know we're all the same.

Actually Carl, my friend, you have made me think very deeply over these past three years and I have a deep respect for you, your beliefs and your insights into the great mysteries in life. I may be searching Carl, but I'll never admit to that and I'll deny it if you say so!

Cheers mon amis!


Carl said...

I'm beginning a path that I've talked about most of my life - to support my loved one and myself in the style to which I'd like to become accustomed by a career that I love.

The broad path of this I believe is through communication, but the individual steps are going to be established by trial and error.

If it takes one step back for every two steps forward, I'm prepared to stay the course.

I've revised the web site about Marge and me, will be revamping and republishing my writing web site, and plan to start a BLOG also - either on my web site, or on here.


I will be accepting assignments for freelance writing projects, as well as working on my own projects.

Please wish me luck and courage, compadre.

- Carl

Carl said...

By the way, Marko, this morning I grabbed my coffee and headed to your BLOG. Marge got her coffee and took the beans she had soaking and the ham pieces she had thawing to start cooking in a slow cooker for soup tonight. As she was multi-tasking, I was updating her about your BLOG.

When she finished her task, she looked over your BLOG. She commented, "Marko's photos are great!"

- Carl

Anonymous said...


I don't know who Carl is but I sure would like to know about this bean and ham recipe! Bruce

Livingston Cooks said...

Hey Carl!

Thanks for the compliments on my blog. It's something I do to satisfy a portion of my creativity as well as to share with those interested in what knowledge I have accumulated over the years as a chef.

It sounds as though you have a goal set for yourself that has your energies focused. I know you write well because I have been reading your posts on religion and philosophy for three years plus and I have seen you express complex thoughts articulately I think you'll do fine.

All you have to do now is get the word out. Perhaps a blog would be a good tool to help you do this.

Anyway buddy, I'm in your corner as usual.

Your friend,


Livingston Cooks said...


Just ask Carl. Maybe hell tell you all about it!

Carl said...

I'm the wrong person to be speaking about how to cook. Since I was about 8 or 9, I've been frying eggs, cooking grits, and fixing toast for breakfast up until the time I could persuade a sister to do it for me.

And when I've been married, my wife has been the primary cook.

But I have plenty of experience in batching it and making fried egg sandwiches. And I've been a pizza cook. And I have cooked from a Doubleday cook book, and not been afraid to adapt the recipe to what I had on hand and to my taste.

And my wife of almost 14 years, Marge, says she likes my omelets - which taste better than they look.

But as for the beans and ham soup, all I know for sure is that it had a spicy, cajun flavor, and was quite good!

She cooks like Marko recommends, and she agrees with what you say about how baking is a little different, Marko.

And yet - I think you will understand this, Marko - she is a traditionalist when it comes to flavor. I'm more apt to experiment.

Carl said...

Bruce, I'll pass on your question to Marge. Perhaps she'll answer it, but don't be offended if she doesn't. She's not a fan of BLOGs or discussion boards, although she has a son who is a BLOGGER, a novelist, and a cartoonist.

Anonymous said...

I have to admit that the base of the ham and bean soup was a bag mix of beans; then I added diced leftover ham, onions and seasoned to taste with a combination of spices that I kept throwing in until it tasted right. Then I cooked it all day in the crockpot. Not exactly a chef; more a throw-it-all together and season like hell!!!!


Anonymous said...

Hi Marge and Carl,

thanks for sharing! Bruce

Btw, great blog, isn't it?

Anonymous said...

We all work with Lola and she told us about your dinner on Sunday night, the seafood pasta in cream sauce and we all collectively want the recipe!

The gang at TIC

Carl said...

Bruce, it surely is a great blog!

Marko, from the post from the gang at TIC, I gather you are staying quite busy. Good for you.

I've got my writing website published again.

Next is a blog.