Sig's Red Onion Soup

Name: Sig's Red Onion Soup
Yield: 4 servings
Cuisine: American
Ingredients: 625 grams red onions; 3 tbsp rapeseed oil or a good vegetable oil; 1/2 tsp seasoning like aromat from knorr or other stock powder; 100 ml shiraz ( red wine ) or red or black grape juice; 75 ml undiluted apple cordial or juice; 2 tbsp tomato puree or 3 tablespoon passata ( tomato juice , Italian style ); 450 ml or so vegetable stock; 1 good pinch cayenne pepper; 1 pinch marjoram; 1 good pinch pimenton powder; 1 tsp vanilla sugar; 4 tbsp creme fraiche; 2 slices of bread of choice for croutons; 1/4 pointed Italian red pepper; 2 pinch chopped chives

Sigrun @sigrun

German, living in England

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 .

Sigrun @sigrun

German, living in England

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 .

Saved

Ingredients

4 servings

625 gramsred onions
3 tbsprapeseed oil or a good vegetable oil
1/2 tspseasoning like aromat from knorr or other stock powder
100 mlshiraz ( red wine ) or red or black grape juice
75 mlundiluted apple cordial or juice
2 tbsptomato puree or 3 tablespoon passata ( tomato juice , Italian style )
450ml or so vegetable stock
1good pinch cayenne pepper
1 pinchmarjoram
1good pinch pimenton powder
1 tspvanilla sugar
4 tbspcreme fraiche
2slices of bread of choice for croutons
1/4pointed Italian red pepper
2 pinchchopped chives

Saved

Steps

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.