Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, red onion soup. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
Red Onion Soup is one of the most well liked of recent trending meals in the world. It’s simple, it is fast, it tastes delicious. It is enjoyed by millions daily. Red Onion Soup is something that I have loved my entire life. They are nice and they look fantastic.
This isn't French, and it doesn't take hours. Don't get me wrong, a slow-cooked, caramelised onion soup is hard to beat - we even have one in our forthcoming cookbook. But finding the time for such a beast isn't always easy.
To get started with this recipe, we have to prepare a few components. 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:
- Prepare 750 g red onion, thinly sliced
- Get 2 tbsp olive oil
- Make ready 1 knob butter
- Prepare 2 tsp dried thyme
- Prepare 1 tsp dried oregano
- Get Salt (sea salt preferred)
- Make ready Ground black pepper
- Get 2 tsp brown sugar
- Get 2 tsp wholegrain mustard
- Make ready 4 cloves garlic, chopped
- Prepare 250 ml dry white wine
- Make ready 1 1/2 litres beef stock (cubes fine)
- Make ready 4 slices granary bread
- Take Strong cheddar cheese, sliced
Traditionally, a French onion soup uses white onions, but I had purple on hand (I always buy purple onion and purple cabbage for the evidence-based reason that they are just prettier). The key to bringing out the sweet flavour is caramelizing the onions. 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.
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 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!
His admonishments: Don't overcrowd the pan or the onions won't brown. 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. This delicious soup (and there is lots of it) is full of artichoke hearts, white mushrooms, dried portobello mushrooms, red onion, shallots, and carrots. A great recipe for a big party.
So that is going to wrap this up with this exceptional food red onion soup recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
