Feed Your Family The Cookbook

Red Onion Soup

A variation of classic French Onion soup

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Yields4 Servings
Prep Time5 minsCook Time45 minsTotal Time50 mins

 5 Red onions sliced
 2 tbsp Oil
 20 g Butter
 2 tsp Salt-I used pink Himalayan salt
 2 tbsp Soy Sauce
 2 tbsp Balsamic vinegar or glaze
 2 tbsp Mustard
 2 Beef stock cubes
 1200 ml Water (boiled)
 ½ tsp Black pepper

1

In a deep pot heat the oil and butter, adding the onions and salt and fry for a few minutes on high

2

Lower the heat and continue to fry for 30mns stirring occasionally

3

Add the Soy,Balsamic and Mustard and stir,continue to fry for a few mns

4

Add the pepper,stock cubes and boiled water, stir and once the pot reaches a rolling boil reduce heat to a gentle simmer

5

Simmer for 15 mns with lid on.

6

Serve with croutons or flatbread- I used herby garlic butter and mature cheddar on mines-recipe for basic flatbreads on the website

7

Tip-if using Balsamic vinegar add 1tsp of sugar- omit this if using glaze

Ingredients

 5 Red onions sliced
 2 tbsp Oil
 20 g Butter
 2 tsp Salt-I used pink Himalayan salt
 2 tbsp Soy Sauce
 2 tbsp Balsamic vinegar or glaze
 2 tbsp Mustard
 2 Beef stock cubes
 1200 ml Water (boiled)
 ½ tsp Black pepper

Directions

1

In a deep pot heat the oil and butter, adding the onions and salt and fry for a few minutes on high

2

Lower the heat and continue to fry for 30mns stirring occasionally

3

Add the Soy,Balsamic and Mustard and stir,continue to fry for a few mns

4

Add the pepper,stock cubes and boiled water, stir and once the pot reaches a rolling boil reduce heat to a gentle simmer

5

Simmer for 15 mns with lid on.

6

Serve with croutons or flatbread- I used herby garlic butter and mature cheddar on mines-recipe for basic flatbreads on the website

7

Tip-if using Balsamic vinegar add 1tsp of sugar- omit this if using glaze

Red Onion Soup

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