Red Onion Soup
Red Onion Soup

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, red onion soup. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Red Onion Soup is one of the most well liked of current trending meals on earth. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. Red Onion Soup is something that I have loved my entire life. They’re fine and they look fantastic.

Onion soup is an excellent antidote to blustery, cold weather Jacques Pépin showed me his way when I first Transfer onions to soup pot and return pans to stove. Health Benefits - Vegan Red Onion Soup. It just wouldn't be right if we didn't tell you that the delicious food you're about to eat is actually good for you too.

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

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

This red onion soup is tasty enough already but the melting cheese toasts really top it off! Top tip for making Red onion soup and cheese toasts. Swapping the Gruyère for half-fat Cheddar lowers the. Caramelized Balsamic-Red Onion Soup with Cheese-Topped CroutonsSerious Eats.

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 over 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!

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