Brown onion soup
My ex-flatmate and friend Cat used to make brown onion soup on a cold winter night. It was so lovely to come home to caramelising onions and sweet balsamic; such a comforting aroma which made the house feel warm and homely.
By looking just at the ingredients, it may look like a recipe from the famine, but the taste is refined and dignified.
Before adding the stock, the onions can be cooled and refrigerated for pizza, tarts, quiche etc.
8-10 with bread
- 10 onions
- 3 cloves garlic, finely diced
- ¼ c oil
- 2 tbsp butter
- 2 glasses white wine
- 4 tbsp balsamic vinegar
- 10 c beef stock
- Salt and black pepper to taste
- 1. Slice the onions and finely dice the garlic.
- 2. Heat the oil and butter in a large sauce pan. Saute the onions and garlic, then reduce heat and cook for 30 minutes, stirring frequently.
- 3. Increase the heat, pour in the wine and balsamic and cook for a couple of minutes.
- 4. Then add the beef stock, stir and simmer the soup for 20 minutes.
- 5. Add seasoning to taste and serve with gruyere croutons or gruyere and black pepper baguette as in my next post.