Caramelised onion soup recipe

Annabel Langbein
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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

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.