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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!
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 6 people
Cuisine: French
Calories: 1234
Ingredients Method

Ingredients
  

  • 3 Tbsp olive oil
  • 1 knob of butter
  • 6 large red onions thinly sliced
  • 4 Tbsp balsamic vinegar
  • 2 Tbsp Dijon mustard
  • 1.2 litres vegetable stock
  • 2 sprigs of thyme
  • 1 bay leaf
  • 6 slices baguette
  • 50 g grated hard cheese

Method
 

  1. Peel then thinly slice the onions.
  2. 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.
  3. Stir in the balsamic vinegar and mustard, then cook for five minutes.
  4. 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.
  5. 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.
  6. 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.
  7. Serve immediately.