Hey everyone, it is Louise, welcome to our recipe site. Today, we’re going to prepare a special dish, red onion soup. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.
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 on earth. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look fantastic. Red Onion Soup is something which I have loved my entire life.
To get started with this recipe, we must first prepare a few components. You can cook red onion soup using 14 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Red Onion Soup:
- Make ready 750 g red onion, thinly sliced
- Make ready 2 tbsp olive oil
- Make ready 1 knob butter
- Prepare 2 tsp dried thyme
- Make ready 1 tsp dried oregano
- Take Salt (sea salt preferred)
- Prepare Ground black pepper
- Make ready 2 tsp brown sugar
- Make ready 2 tsp wholegrain mustard
- Prepare 4 cloves garlic, chopped
- Get 250 ml dry white wine
- Prepare 1 1/2 litres beef stock (cubes fine)
- Get 4 slices granary bread
- Take Strong cheddar cheese, sliced
Each bowl is topped with a piece of toasted bread with cheese on top. Onion soup is an excellent antidote to blustery, cold weather. Jacques Pépin showed me his way when I first met him years ago in California. His admonishments: Don't overcrowd the pan or the onions won't brown.
Steps to make Red Onion Soup:
- Pre-heat oven to Gas Mark 6 or electric equivalent (Circotherm 170C).
- 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 over for 45 minutes, stirring gently at the 15 & 30 minutes stages.
- 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.
- 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.
- 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.
- Remove the soup from the heat and serve onto warmed soup bowls with the bread on side plates. Enjoy - dunking permitted!
Keep the heat high but not too high, so the onions don't cook too fast and burn. Be generous with the salt and pepper. Melt the stick of butter in a large pot over medium heat. I love Irish stout stew and French onion soup. Plus my wife is a vegetarian.
So that’s going to wrap this up with this special food red onion soup recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
