Step-by-Step Guide to Prepare Ultimate Red Onion Soup - Free download

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We hope you got benefit from reading it, now let's go back to red onion soup recipe. To cook red onion soup you need 14 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to prepare Red Onion Soup:

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

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!.

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