Hey everyone, it’s Drew, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, red onion soup. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
French Red Onion Soup In this redesigned French bistro classic, softened red onions join salty Manchego, and star anise gives the peppery broth a subtle undercurrent of sweetness. In Get Cooking, Mollie Katzen calls this a "sweeter, simpler take on traditional French onion soup," which pretty much sums it all up. Instead of white onions, red onions are cooked down until nicely caramelized. The sweetness is then amplified by a quarter cup of balsamic vinegar.
Red Onion Soup is one of the most well liked of recent trending meals on earth. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Red Onion Soup is something that I’ve loved my whole life. They’re nice and they look wonderful.
To get started with this recipe, we have to first prepare a few components. You can cook red onion soup using 14 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Red Onion Soup:
- Get 750 g red onion, thinly sliced
- Make ready 2 tbsp olive oil
- Take 1 knob butter
- Make ready 2 tsp dried thyme
- Get 1 tsp dried oregano
- Make ready Salt (sea salt preferred)
- Take Ground black pepper
- Take 2 tsp brown sugar
- Make ready 2 tsp wholegrain mustard
- Get 4 cloves garlic, chopped
- Take 250 ml dry white wine
- Make ready 1 1/2 litres beef stock (cubes fine)
- Get 4 slices granary bread
- Prepare Strong cheddar cheese, sliced
Melt butter in a large soup pot over medium heat. Pour in red wine and sherry; bring to a boil. Melt the stick of butter in a large pot over medium heat. Read the Making stock for a soup - but only have red onion discussion from the Chowhound Home Cooking, Soup food community.
Instructions 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 oven 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!
Melt the stick of butter in a large pot over medium heat. Read the Making stock for a soup - but only have red onion discussion from the Chowhound Home Cooking, Soup food community. 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. 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.
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