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. This time, I will make it a bit tasty. This is gonna smell and look delicious.

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Red Onion Soup is one of the most well liked of current trending meals in the world. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. They are nice and they look wonderful. Red Onion Soup is something that I have loved my entire life.

To begin with this recipe, we have to prepare a few ingredients. You can have 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. Make ready 1 knob butter
  4. Take 2 tsp dried thyme
  5. Make ready 1 tsp dried oregano
  6. Take Salt (sea salt preferred)
  7. Prepare Ground black pepper
  8. Take 2 tsp brown sugar
  9. Get 2 tsp wholegrain mustard
  10. Get 4 cloves garlic, chopped
  11. Make ready 250 ml dry white wine
  12. Prepare 1 1/2 litres beef stock (cubes fine)
  13. Take 4 slices granary bread
  14. Take Strong cheddar cheese, sliced

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. Heat the oil and butter in a large deep pan.

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!

Don't be tempted to use sweet yellow onions - besides being too sweet, they're also watery. Heat the oil and butter in a large deep pan. The sweetness is then amplified by a quarter cup of balsamic vinegar. Though I feared it would veer into syrupy sweet category, soy sauce and mustard add some much needed depth and balance. Red onions produce the sweetest version of all, so you might like to add thyme and bay as a balance.

So that is going to wrap it up with this special food red onion soup recipe. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!