Jaíne Mackievicz's Creamy Marcella Bean and Caramelized Onion Soup – Rancho Gordo

Name: Jaíne Mackievicz's Creamy Marcella Bean and Caramelized Onion Soup – Rancho Gordo
Ingredients: 1 pound uncooked white cannellini beans, such as Rancho Gordo Marcella Beans; 2 large bay leaves; 6 yellow onions, peeled, halved, and thinly sliced – about ¼ inch thick; 4 tablespoons (1/2 stick) salted butter; 2 tablespoons Better Than Bouillon base in beef, or caramelized onion flavor, if vegetarian; 3/4 cup dry vermouth; 6-8 sprigs of fresh thyme; 2 quarts (1.9 liters or 8 cups) water; 3/4 cup fortified wine such as Port, Marsala, Sherry or 3 tablespoons balsamic or sherry vinegar for a non-alcoholic option; 1 teaspoon salt (adjust to taste); ½ teaspoon freshly ground black pepper, about 20-25 turns of your pepper mill (adjust to taste)

www.ranchogordo.com

Jaíne Mackievicz is a Brazilian food writer, recipe developer, and Le Cordon Bleu-trained chef based in California. Born into a Polish-Ukrainian family in a remote, river-surrounded village in the...

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Ingredients

1 pound uncooked white cannellini beans, such as Rancho Gordo Marcella Beans
2 large bay leaves
6 yellow onions, peeled, halved, and thinly sliced – about ¼ inch thick
4 tablespoons (1/2 stick) salted butter
2 tablespoons Better Than Bouillon base in beef, or caramelized onion flavor, if vegetarian
3/4 cup dry vermouth
6-8 sprigs of fresh thyme
2 quarts (1.9 liters or 8 cups) water
3/4 cup fortified wine such as Port, Marsala, Sherry or 3 tablespoons balsamic or sherry vinegar for a non-alcoholic option
1 teaspoon salt (adjust to taste)
½ teaspoon freshly ground black pepper, about 20-25 turns of your pepper mill (adjust to taste)