Welcome back! I do a ton of cooking at home, and I decided it was time I started to share some recipes! Story time will be brief, and the food will be delicious, I promise.
So, between the rain and some bugs that have been going around, January has been rough at my house. It seems like everyone’s been sick at some point! So I’ve been in a major soup making zone, making homemade broths and seeking out wild rice or obscure pasta shapes… it’s been a mood.
Today I needed something light and yet warming so I was dreaming of Benihana’s onion broth that they serve as an appetizer… once I get a craving I generally end up making the dish by the end of the day, and that’s exactly what happened today. Let’s get to it:
Beni-Esque Onion Broth
2 large yellow onions, diced
2 celery stalks, diced
2 carrots, diced
4 garlic cloves, minced
(if you’re not a garlic fan, you can scale this down, but at least use one. You will strain all the veggies out before serving!)
6 cups vegetable stock
(Not to be too Ina Garten about this… homemade is always better, but of course boxed or bouillon is fine as well)
white mushrooms, about one per serving
(this will be added as garnish at the end)
Start with some oil in a large pot- I used vegetable oil so it could handle some heat- and saute the onions until they soften and start to brown at the edges. After about 5 minutes, add the celery, carrot and garlic, and saute for another 3-4 minutes.
Add the veggie stock, scrape up any bits stuck to the bottom of the pot, and bring to a simmer. Simmer for 45 minutes, stirring occasionally and adding water to the pot if it gets too low, about ½ a cup at a time if needed. I had to move my pot to two different burners to get a simmer low enough, so watch the liquid here while the flavors get to know each other.
Strain all the veggies out. I tossed mine but if you have another use for these, use them! Season the broth with salt and pepper to taste. At this stage I paused and put some in mason jars to be stored for later because I was so delighted at how it tasted. (This also explains why there are hardly any pictures, because I didn’t plan on blogging about this, ha.) I took it off the heat for that, so I brought the portion we were going to eat back to a simmer.
Slice the white mushroom super thin and slice the green onion while you’re at the chopping board- this is the home stretch! Toss the mushrooms into the broth and let them simmer for a few minutes while you set up bowls for the soup. We ladled it up and garnished with green onion, and then I put another tray of garlic bread in the oven because I accidentally burned the first one.
This soup was so amazing, you could have it on its own for a main meal (I am realizing as I typed this that it’s vegan, so I’m very happy I got so inclusive for my first recipe here!), an appetizer, you can add stuff to it, or dip stuff in it. I’m already planning to serve it at my Game of Thrones party. It’s super healthy and clean.. and I’m so happy I have more in the fridge.
P.S. I also garnished this with sesame oil and sriracha, you could also maybe add soy sauce or more pepper… it’s so ready to be customized but also delicious on it’s own!