That recipe for the no salt chicken stock down there, some of it is being used in this:
1 yellow onion, quartered and sliced
2 tablespoons olive oil
Heat the olive oil up in a big pot, add the onion and turn down real low, cook long and slow until the onion starts to brown like 25-30 minutes. Turn it down as low as you can, you want the onions to caramelize all over. Give them a stir now and then.
5 cups of that chicken stock down there, or 5 cups of whatever stock in a box you have (but the homemade’s better. Go ahead and make the effort)
2 teaspoons chopped fresh rosemary (or 1 of dried, but I recommend fresh)
2 teaspoons chopped fresh oregano (ok dried, IF YOU MUST)
1/2 teaspoon fresh cracked pepper
Keep it as low as you can, you want barely a simmer. Gather whomever is around and make them smell it. Ask them if it’s not the best thing they’ve ever smelt in their lives. Don’t let them deny that it is.
A while later, ok maybe 30 minutes or a few hours…go ahead and let it enhance the environment of your house for a while…better than any candle, I tell you what…add
3 cans of cannellini beans (white kidney beans), rinsed, and a
14.5 oz can of no salt diced tomatoes.
Turn the heat up a little bit and bring it up to good and hot.
1 pkg hot Italian sausage (5 links)
prick the sausage all over, and brown them in a skillet with a bit of olive oil, until they’re crusty and brown all over. Slice 1/4 in thick and throw them in the soup pot. Bring the soup up to near boiling but not quite, and serve.
Now, some places invite you to add other stuff to this soup, like chopped escarole or kale, and that’s really good if you’re so inclined. But, today I don’t have any of that, so I’m not.
Along with the soup, serve these:
1 head of garlic, roasted…here’s how:
Slice the top off the head of garlic so the tops of each clove ar pretty much exposed. Drizzle with a bit of olive oil and wrap very loosely in aluminum foil. Bake at 350 degrees until you can smell it’s goodness, take a peek at it and it should be golden brown and quite soft. Now here’s the messy part. Peel off the papery bits, or if you can, squeeze the mush out of each clove onto a plate until you have a nice pile of golden brown garlic paste. Smash it all together so it’s homogenous as you can get.
Then smear a dab onto slices of a baguette and toast them either on a grill or griddle, or in the oven. You could also sprinkle each bread slice with a bit of parmesan cheese and perhaps some salt if you’re so inclined.
Roasted garlic is a staple here. Smear it on toast slices, or on focaccia before you bake it, or whatever…homemade crackers, any kind of really tasty bread type thing.