Caramelised onion soup recipe
Annabel Langbein makes her own caramelised onions - simply with onions, brown sugar, balsamic vinegar and oil - for this impressive starter. Caramelised onions are useful for all manner of things, so worth making in large quantities. You can use brown or red onions, but red onions are sweeter.
Ingredients
- 6 red onions
- 375 ml water
- 75 g brown sugar
- 75 ml balsamic vinegar
- 2 tbsp oil
- 1 pinch salt and ground black pepper each
- 500 ml beef stock
- 4 slices French baguette
- 2 tbsp grated gruyere cheese
- 6 red onions
- 13.2 fl oz water
- 2.6 oz brown sugar
- 2.6 fl oz balsamic vinegar
- 2 tbsp oil
- 1 pinch salt and ground black pepper each
- 17.6 fl oz beef stock
- 4 slices French baguette
- 2 tbsp grated gruyere cheese
- 6 red onions
- 1.6 cups water
- 2.6 oz brown sugar
- 0.3 cup balsamic vinegar
- 2 tbsp oil
- 1 pinch salt and ground black pepper each
- 2.1 cups beef stock
- 4 slices French baguette
- 2 tbsp grated gruyere cheese
Details
- Cuisine: French
- Recipe Type: Soup
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 45 mins
- Serves: 2
Step-by-step
- For the caramelised onions: peel onions and cut into thin wedges. Place the onions, water, sugar, balsamic vinegar, oil, and seasoning into a large pot and bring to the boil. Reduce heat and simmer gently, stirring now and then, for about 40-45 minutes until the liquid has all but evaporated and the onions are very soft. During the final steps of cooking take care that the onions don't catch and burn. Give them a stir now and then.
- Remove from the heat and cool before storing in the fridge in a covered container. Onions will keep, covered, in the fridge for a week.
- For the soup: heat 250ml caramelised onions (see above) with 500ml beef stock and simmer for 5 minutes.
- Meanwhile, sprinkle four slices French bread with 2 tbsp grated gruyere cheese and grill until cheese is melted and golden.
- Divide soup between two bowls and sit giant croutons on top. Garnish with chopped parsley. Serves 2.
Recipe taken from Annabel Langbein - The Free Range Cook
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