Symphony Onion Soup Recipes

EASY ONION SOUP

Easy onion soup image

A simple, tasty and filling onion soup made with very few ingrediants.

Provided by kibbledonion

Time 1h30m

Yield Serves 4

Number Of Ingredients 10

Ingredients

3 Onions, shredded
2 Cloves of garlic, crushed
15g Butter - or oil
2 Vegatable stock cubes
900ml water
2 tea spoons brown sugar - can use white
2 'Good sized' potatoes, cubed
1 Carrot, sliced
1 Table spoon mixed random herbs - coriander, parsley, dill
Salt and pepper

Steps:

Turn hob on and place butter in frying pan or wok on the lit ring. Peel and shred onion and then add to the pan.
Continually move onions around until soft and golden brown. When onions have gone soft and brown, add crushed garlic and mix.
In a large pan boil water, add stock cubes, herbs, sugar, salt and pepper. Then add the onion and garlic mix.
Cut up the potatoes and add to the pan, and then do the same with the carrot.
Simmer on low heat for an hour.
Use a hand-held blender or place the soup into a standalone blender and blits untill thick. Then simmer for 10 more minutes.
Serve with toasted bread and melted cheese, enjoy.

BRITISH ONION SOUP

British onion soup image

Add some British ingredients to a classic French dish and voila, you have a whole new experience

Provided by Barney Desmazery

Categories Dinner, Lunch, Main course, Starter, Supper

Time 1h45m

Number Of Ingredients 10

Ingredients

50g butter or 2 tbsp dripping
1kg onion, finely sliced
1 tbsp golden caster sugar
few sprigs fresh thyme
3 fresh bay leaves
150ml cider
1l stock (vegetable or chicken, it's up to you)
4 thick slices from a round country loaf
100g mature cheddar, grated
large handful parsley, chopped

Steps:

Heat most of the butter or dripping in a pan, then add the onions, sugar and herbs. Season and cook, uncovered, over a low heat, stirring occasionally, for up to 40 mins until sticky and brown. pour in the cider and simmer until reduced by half. Pour in the stock, bring to the boil, then cook for 20 mins.
To serve, heat the grill to high. Spread the bread on both sides with the remaining butter or dripping, then toast under the grill until golden. Scatter with cheese and place back under the grill until melted. Serve the soup in bowls with a slice of the toast floating in it, scattered generously with parsley.

Nutrition Facts : Calories 451 calories, Fat 21 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 22 grams sugar, Fiber 6 grams fiber, Protein 15 grams protein, Sodium 1.75 milligram of sodium

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