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Onion Soup

Red onion soup is a rich, savory dish featuring caramelized red onions simmered in a flavorful broth, often enhanced with herbs like thyme, bay leaves, and a splash of wine for depth. Typically served hot, it's topped with crusty bread and melted cheese, creating a comforting and indulgent meal perfect for cooler weather. This vibrant variation of the classic onion soup adds a subtle sweetness and striking color, making it as visually appealing as it is delicious.
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Ingredients
  

  • 3 lbs Gwillimdale red onions
  • 6 cups Beef stock
  • 2/3 cup Red wine
  • 1/4 cup Butter
  • 5 tbsp Olive oil
  • 2 Garlic cloves crushed
  • 2 tbsp Parsley
  • 1 tbsp Thyme
  • 6 Slices of sourdough
  • 1/2 cup Cheese shredded

Instructions
 

  • Heat the olive oil in a saucepan, then add the onions, garlic, thyme and a little salt and pepper. Cook over a low heat for 45 minutes, stirring occasionally to prevent sticking, until the onions are soft. Once softened, increase the heat and stir until the onions are well caramelised.
  • Add the wine, then bubble to reduce by half. Stir in the stock, bring back up to the boil, then turn the heat back down to low, cover and simmer gently for 20-25 minutes until rich and flavourful. Add most of the parsley, then taste and adjust the seasoning
  • Butter one side of each slice of bread. Add the cheese on the unbuttered side of three slices. Top with the other three slices, butter-side up, pressing firmly to sandwich together.
  • Put a large non-stick frying pan over a medium heat. Add the sandwiches, then cover with a piece of foil and weigh them down with a second pan. Cook for 2-3 minutes on each side until the bread is crisp and golden and the cheese has melted.
  • Spoon the soup into warmed bowls, then scatter over the remaining parsley. Cut each sandwich in half and serve alongside the soup.