Community FoodBank’s marketbasket this week includes beautiful and locally grown organic yellow onions from Pinnacle Organics.

With some chilly weather in store, here’s a delicious suggestion from the National Onion Association.

Ingredients
4 large yellow onions (about 9 to 11 ounces each), sliced
6 tablespoons butter or margarine
1 tablespoon sugar
2 quarts reduced sodium chicken or vegetable broth
Salt and pepper, to taste
1/2 baguette French bread, sliced, toasted
Grated Romano cheese

Directions
Melt butter in large saucepan that holds at least 4 quarts. Add onions; cook over medium heat 12 minutes, or until tender and golden. Stir often. Add sugar and cook, stirring for 1 minute. Add broth; cover and bring to a boil. Reduce heat; simmer 12 minutes. Season with salt and pepper. To serve, ladle soup into bowl; float toast on soup. Sprinkle with cheese.
Makes 6 servings.

Community Food Bank’s mission is to provide food, nutritional education and advocacy for our neighbors in need within San Benito County.

 

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