Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, red onion soup. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Red Onion Soup is one of the most well liked of recent trending meals in the world. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions daily. Red Onion Soup is something which I’ve loved my entire life. They are 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. Stay warm with this GREAT French onion soup! With beef stock base, slow-cooked caramelized onions, French bread, gruyere and Parmesan cheese.

To begin with this particular 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:

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

Season the soup with black pepper and, if needed, more salt. Ladle the soup into bowls and top with a crouton. Red Onion Soup If you have made onion soup with white or yellow onions before, then you will notice a subtle difference if you use red onions. Red onion soup in the collection of dishes of German cuisine.

Instructions 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!

Description of the recipe with step by step cooking instructions. Lemony Red Lentil and Onion Soup. by lydiasflexitariankitchenrecipes. Red Onion Soup with Shiitake Broth. by meatlessmondayrecipes. View top rated Red onion soup recipes with ratings and reviews. This red onion soup is tasty enough already but the melting cheese toasts really top it off!

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