Red Onion Soup Recipe

From Dorothy McNett's Recipe Book.

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Red Onion Soup

From Dorothy McNett's Recipe Book at A great winter soup, easy to make and makes the house smell so good!

3 tablespoons unsalted butter or olive oil
1 pound red onions, chopped
1 bay leaf
1 1/2 cups dry white wine
1/2 teaspoon brown crystalline sugar
2 cups beef broth
1/2 to 1 teaspoon fine sea salt (depends on the broth)
1/4 teaspoon freshly ground white peppercorns
1 teaspoon good quality balsamic vinegar
plenty of freshly ground Parmigiano-Reggiano cheese

In heavy bottomed sauce pan or saute pan, melt butter and then add the chopped onions and whole bay leaf. Reduce heat to medium and cook the onions for about 20 minutes, stirring occasionally. They should be limp and slightly browned. Add wine and sugar. Bring to a boil and cook about 5 minutes to develop the flavors. Add broth and seasonings, simmering for an additional 2-3 minutes. Discard bay leaf, serve in soup bowls with plenty of cheese on top.

Recipe created 2007-01-01.

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