Onion Soup (Version)

3 large brown onions, thinly sliced
olive oil
1.5 litres veg stock
1 tsp white wine vinegar
1 tsp wholegrain mustard
s & p
demi-baguette, sliced 3/4″
mozzarella, grated

Heat the butter and olive oil in a large, oven-proof casserole dish over a low-medium heat, add the onions and fry until soft and browned; about 20 minutes. Pre-heat the oven to 180 ºC. Coat the baguette slices with olive oil and bake on a tray for ten minutes. Add the stock to the onions and bring to the boil. Transfer the casserole to the oven and bake for 20 minutes. Season to taste (it will be very hot). Float the croutons on the soup and cover with mozzarella. Return to the oven for ten minutes. Allow to cool a little before serving.


About sammyhilbertspaess

Double Agent (at least)
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One Response to Onion Soup (Version)

  1. To make this a bit darker and richer (whilst avoiding the traditional use of beef stock), I added a heaped teaspoon of coconut palm sugar to the onions while frying and a tablespoon of liquid aminos to the stock.

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