Hello everybody, it’s Jim, welcome to our recipe page. Today, I will show you a way to prepare a special dish, red onion soup. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

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.

Red Onion Soup is one of the most well liked of current trending meals on earth. It is simple, it is fast, it tastes delicious. It is appreciated by millions every day. They’re fine and they look fantastic. Red Onion Soup is something that I have loved my entire life.

To get started with this particular recipe, we have to 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. Prepare red onion, thinly sliced
2. Prepare olive oil
3. Get butter
4. Get dried thyme
5. Make ready dried oregano
6. Get Salt (sea salt preferred)
7. Take Ground black pepper
8. Get brown sugar
9. Take wholegrain mustard
10. Make ready garlic, chopped
11. Take dry white wine
12. Make ready beef stock (cubes fine)
13. Take granary bread
14. Take 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.

Steps 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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