Hello everybody, it is Drew, welcome to our recipe site. Today, I will show you a way to make a special dish, red onion soup. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
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.
Red Onion Soup is one of the most favored of current trending foods on earth. It’s enjoyed by millions every day. It is simple, it is quick, it tastes yummy. Red Onion Soup is something which I have loved my entire life. They’re nice and they look wonderful.
To begin with this particular 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 that.
The ingredients needed to make Red Onion Soup:
- Prepare 750 g red onion, thinly sliced
- Take 2 tbsp olive oil
- Get 1 knob butter
- Get 2 tsp dried thyme
- Take 1 tsp dried oregano
- Make ready Salt (sea salt preferred)
- Get Ground black pepper
- Make ready 2 tsp brown sugar
- Prepare 2 tsp wholegrain mustard
- Make ready 4 cloves garlic, chopped
- Prepare 250 ml dry white wine
- Get 1 1/2 litres beef stock (cubes fine)
- Make ready 4 slices granary bread
- Prepare Strong cheddar cheese, sliced
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. 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.
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!
This red onion soup can be made with any type of onion, in my opinion. 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. Briefly sort through the lentils, removing any odd ones. Instead of the white onions you'll find in a more traditional French onion soup, this recipe calls for red onions, cooked down until nicely caramelized.
So that’s going to wrap it up for this exceptional food red onion soup recipe. Thank you very much for your time. I’m sure you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
