Recipe: Yummy Sig's Red Onion Soup

Sig's Red Onion Soup. Great recipe for Sig's Red Onion Soup. Just love onion soup, and I wanted to make something to compliment the sky yesterday, had some red onions that needed using up, so this came about. This isn't French, and it doesn't take hours.

We've mentioned before that Howie and I each test our recipes to make sure we're both happy with the. Sig's Beetroot, Cumin and Salmon Soup I love beetroot but not when it's pickled. Impressively loaded mac & cheese with smoked gouda, provolone, white cheddar, asiago, Plath's bacon & our house-smoked chicken on top. You can cook Sig's Red Onion Soup using 15 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Sig's Red Onion Soup

1. It's 625 grams of red onions.
2. Prepare 3 tbsp of rapeseed oil or a good vegetable oil.
3. You need 1/2 tsp of seasoning like aromat from knorr or other stock powder.
4. Prepare 100 ml of shiraz ( red wine ) or red or black grape juice.
5. Prepare 75 ml of undiluted apple cordial or juice.
6. Prepare 2 tbsp of tomato puree or 3 tablespoon passata ( tomato juice , Italian style ).
7. It's 450 of ml or so vegetable stock.
8. Prepare 1 of good pinch cayenne pepper.
9. It's 1 pinch of marjoram.
10. It's 1 of good pinch pimenton powder.
11. You need 1 tsp of vanilla sugar.
12. You need 4 tbsp of creme fraiche.
13. It's 2 of slices of bread of choice for croutons.
14. It's 1/4 of pointed Italian red pepper.
15. You need 2 pinch of chopped chives.

Garnished with toasted panko & green onion. Do yourself a favor & try the mac with BBQ chicken or BBQ pulled pork! This french onion soup recipe is made with perfectly caramelized onions, fresh thyme sprigs, crusty baguette slices and two types of melted cheese right on top!. It is a cold winter in Los Angeles.

Sig's Red Onion Soup instructions

1. Peel and finely slice your onions , sauté them for about ten minutes in two tablespoons of oil , stirring all the time..
2. Remove two or three tablespoons of the onions set aside . Add the red wine and apple juice and let the onions simmer for about 5 minutes or so. Add the all purpose seasoning powder ( or a little salt if you don't have the powder).
3. Then add the tomato puree or passata, season with pimento and cayenne pepper . Add the stock, simmer for a further 5 minutes . Cool slightly so that you can put it into a food processor or blender , puree until smooth.
4. Add a little marjoram , the chives and the vanilla sugar ..Roast the set aside onions, thinly sliced pepper and the bread that is cut into small cubes in a pan,serve over a little creme fraiche..

Onion soup is an excellent antidote to blustery, cold weather. Jacques Pépin showed me his way when I first met him years ago in California. His admonishments: Don't overcrowd the pan or the onions won't brown. Keep the heat high but not too high, so the onions don't cook too fast and burn. Be generous with the salt and pepper.

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