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Golden onion soup

This recipe should probably come with a warning, as some tears are guaranteed (wearing goggles is my best defence). This is a lighter soup than French onion soup, however, if you want to make it richer, then saute´ the onions until sticky and caramelised and use beef stock.

Preparation time: 15 minutes Cooking time: 30 minutes Serves 4

500g brown onions (about 4 medium)

30g butter

1 teaspoon finely chopped fresh thyme

1 tablespoon flour

1 litre chicken or vegetable stock Small glass (150ml) white wine

1⁄2 teaspoon sugar

2 teaspoons worcestershire sauce

2 teaspoons balsamic vinegar salt and freshly cracked pepper to taste

Peel and slice the onions thinly – you can use the slicing attachment on a food processor. Melt the butter in a large saucepan. Add the onions and cook over a low heat for about 15 minutes, until the onions have softened and are lightly coloured – make sure they don’t get too brown.

Stir through the flour, then add the stock, wine and sugar and cook for a further 15 minutes. Add the Worcestershire sauce and vinegar, and season to taste – the amount of salt required will depend on the type of stock used.

Serve hot with grilled cheese toast.

Yw

en-nz

2021-07-24T07:00:00.0000000Z

2021-07-24T07:00:00.0000000Z

https://fairfaxmedia.pressreader.com/article/282879438778918

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