Red Onion Soup

If you’ve made onion soup with white or yellow onions before, you’ll notice a subtle difference if you use red onions. They are sweeter and, it must be said, more colorful.

The classic onion soup recipe is French onion soup and this is a variation on this theme. You don’t have to use the melted bread and cheese, but it certainly adds flavor and flavor to this soup. You can also use 6 fresh tomatoes in place of a can, but these are optional extras, although they add flavor.

Ingredients

6 red onions, thinly sliced
4 garlic cloves finely chopped
a small amount of butter
3 tablespoons olive oil
1 bay leaf slightly torn but kept intact
2 or 3 sprigs of fresh thyme or 1 teaspoon of dried thyme
3-inch piece of sweet orange peel without the white pith
½ pint of red wine,
a splash of brandy
(1 16 oz can tomatoes, optional)
1 French stick cut into 2-inch thick slices
½ pound cheddar or gruyére cheese, shredded
2 pints of vegetable broth or beef broth, preferably homemade
salt and freshly ground black pepper to taste
a handful of fresh coriander leaves or flat parsley leaves

Method

Heat the butter and olive oil in a large skillet and add the onion and garlic. Stir and fry for 5 minutes, then cover and simmer for another 15-20 minutes, stirring occasionally.

Add the herbs and orange peel and red wine and stir so that any residue is included in the liquid.

Add the broth, brandy, and tomatoes (if using) and season. Stir well and bring to a boil, then stir again and cover. Lower the heat and simmer for 20 more minutes.

Meanwhile, toast the slices of French bread, then top each slice with the cheese and melt under the grill.

When the soup is cooked, put the slices of bread on top and serve from the pan.

This is a simple and quick recipe too. You can relax while it cooks with a glass of the red wine that you used for this delicious and comforting soup. It is ideal for cold winter nights. Bon Appetite!