KUSA - Colorado produces nearly 200 million pounds of onions annually, ranking the state sixth in the nation for onion production.
Onions are fat-free, very low in sodium, high in Vitamin C and a good source of fiber. Select onions that are firm and dry with bright, smooth outer skins.
Look for Colorado onions at your local grocery store or at restaurants across the state.
Each month the Colorado Department of Agriculture features a different commodity to highlight the variety and quality of products grown in the state.
French Onion Soup
Chef Jason K. Morse, C.E.C., 5280 Culinary, LLC and Ace Hardware Grill Expert
1/2 Cup Olive Oil
6 Large Yellow Sweet Onions, peeled, trimmed and julienned
6 Large White Sweet Onions, peeled, trimmed and julienned
8 Cloves Fresh Garlic, minced
1 Tsp. Dried Thyme
1 Tsp. Dried Chervil
2 Bay Leaves
8 Fl. Oz. Cooking Sherry
2 Quarts Beef Stock, prepared (can use store-bought cooking stock, but not broth)
2 Quarts Chicken Stock, prepared (can use store-bought cooking stock, but not broth)
Beef Base as Needed
Chicken Base as Needed
Salt and Pepper to Taste
Heat large stock pot over medium high heat, add oil and heat for 1 minute. Carefully add the onions and cook until golden and caramelized then add the garlic and sweat for 3 minutes. Turn off the burner, add the sherry and allow it to cook briefly. Turn burner back on then reduce the sherry by half. Add the herbs and sauté. Add the beef and chicken stocks, bring to a boil then reduce to a simmer. Continue to simmer until approximately 1 gallon remains. Adjust the flavor as needed with either the beef and chicken base, or salt and pepper. Serve with melted Gruyere cheese and French baguette croutons.
Enjoy with a glass of Colorado wine such as Cabernet Sauvignon from Kingman Estates Winery in Denver, Colorado.
Visit www.coloradoagriculture.com for a complete list of recipes.
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