Most Canadians have no qualms taking their motorhomes out for a winter camping trip. Perhaps it’s to do a bit of skiing or snowshoeing in the backcountry, or to head for relatively milder climes along the British Columbia coast. Either way, a hot, comforting bowl of soup waiting for you at the end of the day is most welcome. Making soups ahead of time and reheating them often enhances the flavour. The next time you visit your Alberta RV Dealer, try and picture making this fragrant onion soup in one of their motorhome kitchens. Kind of makes you want to hit the road, doesn’t it?
Rich and Cheesy Onion Soup
1 ½ cups of finely chopped onions
2 tablespoons of real butter, preferably unsalted
2 packages of dried onion soup mix
5 cups of water
Salt and pepper
½ cup of grated cheese
Croutons, large size if possible
Using a skillet, sauté the onions in the butter until they are golden brown and translucent. In a separate large pan, add the dried onion soup mix to the water and boil. Once the water is rapidly boiling, add the sautéed onions and lower heat. Salt and pepper the soup to taste. Note: You may not need any salt if you used salted butter. Dried onion soup mixes also tend to be salty. It's just a good idea to taste the soup before adding more. Simmer for at least ten minutes. Serve in individual bowls or soup cups with croutons and grated cheese sprinkled on the top.
As an alternative to the croutons, try making small dumplings called rivvels to use as a garnish. These easy bits of flour and egg are from an Amish recipe and can be made while your soup is simmering. Rivvels also make a great topping for chicken and beef soups.
Rivvels, Dumplings Amish Style
2 ½ tablespoons of flour
Put flour in small bowl, add the eggs and mix. Turn the mixture out onto a flat surface and cut the dough into thin strips. Let the cut pieces sit for ten minutes or so to dry. Take the long, thin pieces and roll them in your hands, one at a time, over the simmering soup pan. The motion will cause tiny pieces to break off into the soup. Let the soup simmer an additional 15 minutes while the rivvels cook. They will plump a little as they soak up some of the broth. Additional salt and/or pepper is not usually needed in the rivvels, but that is your choice. Ladel into individual bowls or soup cups and top with the grated cheese as a garnish.