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--
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.