Onion soup recipes
Our top 3 of 9 Onion soup recipes
- Alastair Hendy's Onion and cider soup
- Cheese and Onion Soup
- Hearty French Onion Soup
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- View all 9 variations
Alastair Hendy's Onion and cider soup
by Alastair HendyViewed 146 times
- Peel and finely slice the onions. Peel and crush the garlic. In a large saucepan, fry the onions in the butter over a very low heat for about 30 minutes, adding some seasoning and stirring occasionally, until deeply caramelised.
- Stir in the crushed garlic and the thyme leaves. Pour in the stock, cider and vinegar, bring to a bubble and simmer for about 10 minutes, spooning off any flotsam. Serve the hot soup in heatproof serving bowls.
- 6 medium onions
- 2 cloves garlic
- 40g butter
- Sea salt and black pepper
- Leaves from 2 sprigs thyme
- 800ml good beef or chicken stock (beef is preferable)
- 1 x 568ml bottle dry cider
- 3 tsp balsamic vinegar
Cheese and Onion Soup
by TedwinViewed 1002 times
- Take a saucepan add the onion then the olive oil, pepper corns and clove and mix well on a medium to low heat cook until soft and transparent.
- Take 450ml of water and add to the onions and bring to the boil then simmer for 20mins .
- After 20mins mix the corn flour and 100ml of cold water together and add to the onions and mix well, pour into a blender and bend and return to the saucepan salt and pepper to taste.
- Now add 1/2 of the cheese and simmer for 2mins or until the cheese is just melted serve and garnish with rest of the cheese
- 3 Medium Onion finely chopped
- 3 Tablespoons of olive oil
- 4 Peppercorns (crushed)
- 1 Clove crushed
- 550ml Water
- 1 Teaspoon corn flour
- Salt and pepper to taste
- 125g Cheddar Cheese . grated
Hearty French Onion Soup
by Nick OwenViewed 4179 times
- Remove the skins and cut the onions in half, then thinly slice. Heat the butter in a heavy deep based pan - I find Le Creuset to be the best. When melted add the onions and coat in the butter. Add the sugar, stir and let cook until browned. This will take about 20-25 minutes. If you want to add the mustard seeds add after 15 minutes.
- When browned add the white wine and bring to the boil. When boiling add the beef stock, return to boil, then simmer with a lid on for 1 hour.
- To make the croutons, pre heat a grill to high. Crush the garlic into the olive oil. Cut the french stick into slices, dip in the garlic/oil mix and then grill until golden on one side. Turn over and cover with grated gruyere cheese and grill until melted.
- When the soup is ready (you can stir in the brandy now if you desire), serve in bowls, float one or two croutons on top and grate any remaining cheese over. Season with salt and pepper and serve immediately.
- 3 Large White Onions
- 50g Butter
- 2 tbsp Sugar
- 250ml Dry White Wine
- 1 ltr Beef Stock
- 2 tsp Mustard Seeds (optional)
- 50ml Brandy (optional)
- 1 French Bread Stick
- 2 cloves Garlic
- 150g Gruyere Cheese
- 50ml Olive Oil
Gino D'Acampo's Onion and Pancetta Soup
by Gino D''AcampoViewed 397 times
- Place a large saucepan over a medium heat and start to sizzle the pancetta or bacon for 2 minutes, stirring constantly.
- Pour in the oil with the onions and stir everything together. Lower the heat and cook for 20 minutes, stirring occasionally, until the onions are a beautiful golden colour.
- Once the onions are coloured, pour in the chicken stock and the chopped tomatoes. Season with salt and pepper and bring to the boil. Lower the heat, half-cover the pan with the lid and simmer for 30 minutes, stirring occasionally.
- Five minutes before the end of this time, check the consistency of the soup and add a little more stock if it is too thick.
- Just before serving, stir in the basil and check the seasoning. Serve hot, with a sprinkle of parmesan on top.
- 100g rindless pancetta or bacon rashers cut into 1cm pieces
- 2 tbsp extra virgin olive oil
- 700g white onions finely sliced
- 1.3 litres chicken stock
- 1 x 400g tin chopped tomatoes
- freshly ground black pepper
- 6 fresh basil leaves shredded
- 4 tbsp freshly grated parmesan