Onion Rivel Soup
Makes 6 servings
Ingredients
1/4 cup (1/2 stick) unsalted butter
2 medium yellow onions, sliced (about 2 cups)
6 cups beef stock
1 egg, beaten
3/4-1 cup AP/plain flour
1/2 tsp salt
1/4 tsp freshly ground black pepper
Directions
Melt the butter in a saucepan or small Dutch oven set over medium heat. Add the onions, turn back the heat just a bit, and cook until the onions start to turn golden, 10-15 minutes or so. Once the onions are golden, pour in the stock, raise the heat, cover, and bring it to the boil.
Now to make the rivels: add the beaten egg to a medium mixing bowl, then in with the salt and pepper, and the lesser amount of flour. Mix with a spoon or your fingers, adding more flour as needed, until a fairly soft dough forms.
Working with a spoonful of dough at a time, pinch off small pieces (bigger than a pea, smaller than a marble), and gently drop into the bubbling liquid - stir frequently and work quickly to get all the little dumplings in.
Once all the dumplings have been added, reduce the heat to a simmer, cover, and cook for 10 minutes or so. Serve immediately, as the dumplings will begin to swell and disintegrate over time.
The CookingBites recipe challenge: onions
Recipe based on one from Marcia Adams’ Cooking from Quilt Country
Makes 6 servings
Ingredients
1/4 cup (1/2 stick) unsalted butter
2 medium yellow onions, sliced (about 2 cups)
6 cups beef stock
1 egg, beaten
3/4-1 cup AP/plain flour
1/2 tsp salt
1/4 tsp freshly ground black pepper
Directions
Melt the butter in a saucepan or small Dutch oven set over medium heat. Add the onions, turn back the heat just a bit, and cook until the onions start to turn golden, 10-15 minutes or so. Once the onions are golden, pour in the stock, raise the heat, cover, and bring it to the boil.
Now to make the rivels: add the beaten egg to a medium mixing bowl, then in with the salt and pepper, and the lesser amount of flour. Mix with a spoon or your fingers, adding more flour as needed, until a fairly soft dough forms.
Working with a spoonful of dough at a time, pinch off small pieces (bigger than a pea, smaller than a marble), and gently drop into the bubbling liquid - stir frequently and work quickly to get all the little dumplings in.
Once all the dumplings have been added, reduce the heat to a simmer, cover, and cook for 10 minutes or so. Serve immediately, as the dumplings will begin to swell and disintegrate over time.
The CookingBites recipe challenge: onions
Recipe based on one from Marcia Adams’ Cooking from Quilt Country
