Red Onion Soup

Yesterday, it was snowing all night long here in London and today has maybe been one of the coldest days I’ve ever experienced in my life! 

The only thing I can think of cooking in freezing weather like this, is soup and only soup. 

Here’s my go-to onion soup, which has been on this blog since 2012 and in my house since...forever!

It’s a warming, hearty soup that is best combined with garlicky croutons and Parmezan flakes. 

Oh! A glass of red vino goes very well with it too! 

It’s really easy to make, but it does need around 50 minutes to cook, so plan ahead. You can use white onions too and you can substitute the red wine with white-if you don’t have any red at hand that is. Don’t worry about the specifics of the ingredients too much-I have made it in variations and it is always good. 

Serves: 2-4

Prep & Cook time: around 1h

      INGREDIENTS:

• 1/2 kg red onions, cut in halves and sliced
• 1 clove garlic, finely minced
• 1/2 cup red wine (120ml)
• 8 cups beef broth (1.8l) 
• 2 tbsp olive oil
• 3 tbsp corn flour, flour or arrowroot powder
• Salt, pepper

     To serve:

• Parmesan flakes or grated Parmezan
• Garlic flavoured croutons

      RECIPE:

1. In a large pot, place the olive oil and onions. Sautée the onions over high heat, stirring constantly for about 10 minutes. Add the garlic and continue mixing until the onions have browned.
2. Pour the wine and beef broth into the onions, add salt and pepper and let boil covered, for 40 minutes in medium heat. 
3. When boiling time is up, mix the cognac with the flour and add to the soup. Mix lightly for a few minutes, letting the soup come to a boil and become thicker in texture.
4. Remove from the stove and serve, adding Parmezan and croutons on each plate.