I took my inspiration for this recipe from Fabio Viviani's Sweet Onion and Mixed Legume Soup recipe. Fabio was one of my favorite contestants ever to be on Top Chef and to top off all of his successes, according to his Food Network bio he is also William Shatner's private chef???
This winter I keep finding myself with excess bags of onions and so this soup was born. I made it tonight and have tasted it but, as with most of my soups, I really prefer to make it in the evening and not eat it until the next day. The soup ended up being quite sweet which I cut with worcesteshire and hot sauce.
Maybe with my next spare bag of onions I'll finally try to make a true french onion soup!
ONION AND WHITE BEAN SOUP
1 1/2 Tbsp olive oil
1 large carrot diced
3-4 stalks celery diced
2 cloves of garlic sliced
2lbs onions sliced
1 cup dried white beans soaked overnight, rinsed and simmered the next day until tender (or about a can and a half of cannellini)
6 cups chicken stock
salt and pepper
Heat the oil in a stock pot. Add the carrots, celery and garlic and sautee for about 6 minutes with a healthy dose of salt and pepper.
Add the onions and 1 cup of the stock. Simmer until all of the liquid is absorbed and the onions are almost stringy, about an hour.
Add the rest of the stock and the white beans and continue to simmer.
Add salt and pepper to taste. At this point the soup should be pretty sweet. Add some worcesteshire and hot sauce in small doses, continuing to taste.
Remove from the heat and blend with an immersion blender (or the boat motor as my husband calls it!).