Easiest Way to Prepare Ultimate Red Onion Soup

Red Onion Soup.

Hello everybody, I hope you are having an amazing day today. Today, I'm gonna show you how to prepare a special dish, red onion soup. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Red Onion Soup is one of the most well liked of recent trending meals on earth. It's easy, it's quick, it tastes yummy. It is enjoyed by millions daily. They are nice and they look fantastic. Red Onion Soup is something which I have loved my entire life.

To begin with this particular recipe, we must first prepare a few components. You can have red onion soup using 14 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Red Onion Soup:

1. {Prepare of red onion, thinly sliced.
2. {Get of olive oil.
3. {Make ready of butter.
4. {Get of dried thyme.
5. {Prepare of dried oregano.
6. {Make ready of Salt (sea salt preferred).
7. {Take of Ground black pepper.
8. {Get of brown sugar.
9. {Prepare of wholegrain mustard.
10. {Get of garlic, chopped.
11. {Get of dry white wine.
12. {Get of beef stock (cubes fine).
13. {Get of granary bread.
14. {Prepare of Strong cheddar cheese, sliced.

Instructions 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 oven 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!.

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