Red Onion Soup
Warm up cold winter evenings with this red onion soup! It’s a simple, vegetarian and healthy version of the French onion soup. You could serve it with the traditional Gruyere or Emmental cheese if you like – I made it with hard Goat’s cheese which is a bit more healthy. The soup tastes lovely reheated or you can freeze any leftover for another day!
Ingredients
Method
- Peel then thinly slice the onions.
- Heat the oil a large, heavy-based pan over medium heat. Add the butter. Once it melts, add the sliced onions and then reduce the heat to medium-low. Cook gently for about 25 minutes, stirring occasionally, until the onions are soft and golden brown.
- Stir in the balsamic vinegar and mustard, then cook for five minutes.
- Add the stock and herbs then bring it to a boil. Reduce the heat, cover the pan and simmer for 15 minutes. If the soup is too thin, turn the heat up and let it bubble until you get smooth, single-cream consistency.
- Meanwhile, put the baguette slices on a baking sheet (covered with baking paper). Toast them in the oven under the grill for a couple of minutes. Take the baking sheet out of the oven and sprinkle some cheese on top of the toasts. Grill for a minute or so until the cheese melts.
- Season the soup with salt & pepper to your liking, remove the herbs, then ladle it into bowls and top with a cheesy toast. Sprinkle the remaining cheese around the floating toast.
- Serve immediately.