All About Thyme

by Sandra Bowens

When in doubt use thyme, an old adage states. That may be why we find the fragrant seasoning in all sorts of recipes from meats and vegetables to sauces and breads. Thyme is considered “necessary” in clam chowder, bouquet garni, and herbes de Provence. This herb is frequently used dried, sometimes called thyme leaves, and in its fresh form adds flavor to a recipe as well as making a lovely garnish. Before adding fresh thyme to a dish, the grayish-green leaves should be stripped from the woody stem. These stems smoke pleasantly when tossed onto the coals while barbecuing. A member of the mint family, thyme grows on an evergreen bush mostly in Spain. French thyme is considered to be of higher quality but is grown only in limited quantities. Thyme symbolizes courage, so be brave and use this warming herb the next time you are wondering how to enhance a dish.

All American Five Onion Soup
Sour cream makes an attractive garnish to this hearty but still light soup. If desired, top each serving with a small dollop of sour cream and then sprinkle with the chives. Sausage and Sage Corn Muffins are terrific alongside steaming bowls of this soup. 

1   Tablespoon butter

1   Tablespoon olive oil

1   yellow onion, peeled, halved and sliced thin (2 cups)

1   red onion, peeled, halved and sliced thin (2 cups)

2   shallots, minced (1 cup)

1   leek, washed and sliced into green part about 2 inches (2 cups)

3   green onions, sliced including but separate green parts (2 Tablespoons white portion, 3 Tablespoons green)

2   Tablespoon fresh thyme or 2 teaspoon dried

1/4 cup red wine

1 1/4   cups beef stock

1 1/4  cups chicken stock

1/2   teaspoon salt

1/4   teaspoon black pepper

2   Tablespoons snipped chives, for garnish

In a 3-quart saucepan over medium-high heat, melt the butter with the olive oil.  Add the yellow and red onions; stir well.  Cook for 5 minutes. stirring often.  Add the shallots and leek.  Cook and stir for about 5 minutes more and then add the green onions and thyme.  Cook, stirring frequently, until the onions begin to brown and stick to the pan, about 15 minutes. Deglaze the pan by pouring in the wine, stirring and scraping the bottom of the pot until the liquid has evaporated.  Add the beef and chicken stock along with the salt and pepper.  Bring to a boil, reduce heat and simmer another 10 minutes. Stir in the sliced green parts of the green onions.   

Just before serving, ladle the soup into 4 heated serving bowls and sprinkle with the snipped chives.  Serve piping hot.

Makes 4 servings.

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