Easiest Way to Make Appetizing Sig's Red Onion Soup

Sig's Red Onion Soup. 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. Onion soup is an excellent antidote to blustery, cold weather. Instead of white onions, red onions are cooked down until nicely caramelized.

This red onion soup is tasty enough already but the melting cheese toasts really top it off! Top tip for making Red onion soup and cheese toasts. Swapping the Gruyère for half-fat Cheddar lowers the calories even more. You can have Sig's Red Onion Soup using 15 ingredients and 4 steps. Here is how you cook 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. It's 100 ml of shiraz ( red wine ) or red or black grape juice.
5. It's 75 ml of undiluted apple cordial or juice.
6. You need 2 tbsp of tomato puree or 3 tablespoon passata ( tomato juice , Italian style ).
7. It's 450 of ml or so vegetable stock.
8. You need 1 of good pinch cayenne pepper.
9. You need 1 pinch of marjoram.
10. You need 1 of good pinch pimenton powder.
11. Prepare 1 tsp of vanilla sugar.
12. You need 4 tbsp of creme fraiche.
13. Prepare 2 of slices of bread of choice for croutons.
14. You need 1/4 of pointed Italian red pepper.
15. Prepare 2 pinch of chopped chives.

The soup can be frozen for up to three months. Remove and discard the bay leaf from the soup and season it with salt and pepper to taste. Stir in the cream if used and remove the soup from the heat. Red onion soup in the collection of dishes of German cuisine.

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..

Description of the recipe with step by step cooking instructions. Dice the rye bread and fry in the remaining oil. Add in the broth cream, sour cream and blend into a puree. Serve with onion circles and rye croutons. I know in general you shouldn't use red onion when making chicken stocks, as it might discolor the stock.but I have no other onions.is it better to just leave it out period?

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