Red Onion Soup
Red Onion Soup

Hello everybody, it’s Jim, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, red onion soup. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

Stir in flour until well blended with the onions and pan juices. Attempting to make a vegetarian French onion soup is a challenge because most versions rely on beef broth. Red wine, tomato paste, and fresh herbs flavor this soup. Don't be tempted to use sweet yellow onions - besides being too sweet, they're also watery.

Red Onion Soup is one of the most favored of current trending foods in the world. It’s easy, it is fast, it tastes delicious. It is appreciated by millions every day. They’re fine and they look fantastic. Red Onion Soup is something that I have loved my entire life.

To get started with this particular recipe, we have to first prepare a few components. You can have red onion soup using 14 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Red Onion Soup:
  1. Take 750 g red onion, thinly sliced
  2. Make ready 2 tbsp olive oil
  3. Get 1 knob butter
  4. Take 2 tsp dried thyme
  5. Make ready 1 tsp dried oregano
  6. Make ready Salt (sea salt preferred)
  7. Make ready Ground black pepper
  8. Prepare 2 tsp brown sugar
  9. Prepare 2 tsp wholegrain mustard
  10. Take 4 cloves garlic, chopped
  11. Get 250 ml dry white wine
  12. Get 1 1/2 litres beef stock (cubes fine)
  13. Make ready 4 slices granary bread
  14. Prepare Strong cheddar cheese, sliced

Transfer onions to soup pot and return pans to stove. Pour deglazing liquid into soup pot. Wipe pans clean with paper towel and begin again with more oil and sliced onions. Continue until all onions are used.

Steps to make Red Onion Soup:
  1. Pre-heat oven to Gas Mark 6 or electric equivalent (Circotherm 170C).
  2. Using an oven-proof sauté pan, melt the butter and oil and remove from heat. Add the onion slices, thyme and oregano and season liberally. Turn the onions over to coat them, cover the pan with foil and place in oven for 45 minutes, stirring gently at the 15 & 30 minutes stages.
  3. Take the pan briefly out of the oven to uncover, stir and add the sugar, garlic and mustard. Then stir thoroughly but gently and return to the oven, uncovered, for a further 30 minutes, stirring halfway through.
  4. Take the pan from the oven to the hob. On a medium but not too low heat, stir in the wine and bring to a bubble. After 4-5 minutes’ bubbling (occasionally stirring), transfer the sauté pan’s contents to a large saucepan or stock pot and stir in the stock. Bring all to the boil and simmer (but not too vigorously) for around 15 minutes, stirring occasionally. Taste and further season only if necessary.
  5. Meanwhile, put the slices of strong cheddar onto the granary bread and toast under a grill. I allow one thickish slice per serving but that’s obviously a matter of choice.
  6. Remove the soup from the heat and serve onto warmed soup bowls with the bread on side plates. Enjoy - dunking permitted!

Wipe pans clean with paper towel and begin again with more oil and sliced onions. Continue until all onions are used. I use this terrific, nourishing soup as a filling weeknight supper. Use any combination of onions you like, making it great all year long: yellow onions, red onions, leeks, shallots, cipolline, even green onions. And when it is cold outside, I caramelize the onions longer for deeper flavor.

So that’s going to wrap it up with this exceptional food red onion soup recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!