Recipe: Yummy Sig's Red Onion Soup

Sig's Red Onion Soup. Stay warm with this GREAT French onion soup! With beef stock base, slow-cooked caramelized onions, French bread, gruyere and Parmesan Best recipe for onion soup! I used red wine instead of white, added a smidge of worchestershire and red wine vinegar otherwise exactly as written and its.

Red onion soup in the collection of dishes of German cuisine. Description of the recipe with step by step cooking instructions. Dice the rye bread and fry in the remaining oil. You can cook Sig's Red Onion Soup using 15 ingredients and 4 steps. Here is how you cook it.

Ingredients of Sig's Red Onion Soup

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

Add in the broth cream, sour cream and blend into a puree. Serve with onion circles and rye croutons. 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.

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..

Swapping the Gruyère for half-fat Cheddar lowers the calories even more. The soup can be frozen for up to three months. Instead of white onions, red onions are cooked down until nicely caramelized. The sweetness is then amplified by a quarter cup of balsamic vinegar. I've had more richly developed and satisfying versions of French onion soup before, but this was an interesting variation, and definitely one of the easiest.

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