Time is well spent for the sweet satisfactory flavours that onion soup has to offer. It may take some time to cook but with so little ingredients its amazing!
Autumn has arrived and I am so happy that this has been the first soup I have made, the most important thing to remember is to caramelise the the onions long enough and let the sweet flavours speak for themselves.
You can serve it with the more traditional way, with a baguette with melted cheese on top but why not try something different, such as some nice herb bread and as you break the bread open let all the herbs fall into the soup.
This recipes serves 4 as a starter or 2 as a main.
- 4- medium onions thinly sliced
- 25 g butter
- 2 Tablespoon olive oil
- 250 ml dry white wine
- 1 litre stock vegetable or beef
- salt and pepper
- Melt the butter and olive oil in a pot over a medium heat until it starts to sizzle. Add the onions and some salt, cook uncovered for about 40 minutes or until caramelised, stirring often. Make sure you keep an eye on your onions as they can burn.
- Add the white wine and reduce by half.
- Add your chosen stock and salt and pepper to taste, simmer for 15 minutes.
- Serve with a nice herb bread