$20 Dollar Challenge [Five Onion Soup] #dcfarmkt

May 12, 2015

$20 Challenge at the Dixie Classic Fair Farmers Market. Once again, we're back. Take two. Recipe two. What goes great with Five Onion Soup? Inside-out Grilled Cheese Sandwiches from episode one.  Watch $20 Challenge here and get ideas on how to stretch your dollars further to create great meals for your family.

The $20 Challenge at the Dixie Classic Fair Farmers Market proves you can eat locally grown food AND stay within your grocery budget, the Dixie Classic Fair Farmers Market and the City of Winston-Salem is sponsoring the $20 Challenge the first Saturday of the month through September 2015.


Five Onion Soup

Five Onion Soup

Yield: 4
Author: Nikki Miller-Ka of Nik Snacks
$20 Challenge at the Dixie Classic Fair Farmers Market Once again, we're back. Take two. Recipe two. What goes great with Five Onion Soup? Inside-out Grilled Cheese Sandwiches from episode one. Watch $20 Challenge here and get ideas on how to stretch your dollars further to create great meals for your family.

Ingredients

  • 6 Tablespoons butter
  • 2 teaspoons oil
  • 2 small yellow onions, chopped
  • 2 small red onions, chopped
  • 1 bunch chives, chopped
  • 2 spring onions, sliced (white part only, save greens for the garnish)
  • 1 head of garlic, peeled and crushed
  • Salt and fresh ground pepper, to taste
  • 2 teaspoons vinegar or white wine
  • 2 Tablespoons Worcestershire sauce
  • 2 Tablespoons brown sugar
  • 1 quart water

Instructions

  1. Heat a large skillet on medium-high and add 2 Tablespoons of the butter and 2 teaspoons of oil.
  2. Sauté the yellow, red, chives and white part of the spring onions, garlic, and a pinch of salt and pepper until the onions start to caramelize.
  3. Deglaze with the vinegar or white wine and add Worcestershire sauce to the skillet.
  4. Transfer onion mixture to a large stock pot and add the water. Bring to a boil and reduce heat to simmer for 20 minutes. Adjust seasoning as needed.
  5. Transfer to a blender or food processor. Hold the lid down with a kitchen towel, start the blender on low, and slowly bring it up to high speed. One piece at a time, add the rest of the butter to help emulsify the soup.
  6. Garnish with reserved green onions and serve.

Calories

273.15

Fat (grams)

19.79

Sat. Fat (grams)

11.13

Carbs (grams)

17.56

Fiber (grams)

1.36

Net carbs

16.21

Sugar (grams)

9.69

Protein (grams)

1.73

Sodium (milligrams)

383.32

Cholesterol (grams)

45.77
Please consult a healthcare professional or dietician about nutritional needs for your diet. I am a communications professional, not a physician.

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About the author

Nikki Miller-Ka

Nikki Miller-Ka

Ms. Miller-Ka is a classically trained chef with a BA in English from East Carolina University and a Culinary Arts Associate Degree from Le Cordon Bleu-Miami.

Formerly, she’s worked as a researcher, an editorial assistant, reporter and guest blogger for various publications and outlets in the Southeast. She has also worked as a catering chef, a pastry chef, a butcher, a baker, and a biscuit-maker. Presently, she is a food editor, freelance food writer, and a tour guide for Taste Carolina Gourmet Food Tours.

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