With the whole family sick, I thought it would be nice to have a pot of soup on the stove to dip into anytime we needed something warm to eat.
I wouldn't normally bother posting a recipe for onion soup, which there are probably thousands of online already. So I gave some thought to how I could make this one unique, and I recalled stumbling across some gourmet sugar with vanilla seeds whilst cleaning out the pantry yesterday. Seems like a good way to customize the classic onion soup recipe.
Ingredients
Adjust these quantities depending on how much soup you want to make.
- 1.5kg of onions
- 1/2 cup of sugar
- 3 cloves of garlic
- A few sprigs of Thyme
- 1/4 cup olive oil
- A knob of butter
- A bay leaf
- Salt + pepper to season
- One cinnamon stick
- Seeds of one vanilla pod
- 3 litres of chicken / beef / vegetable stock
- fresh bread and butter to serve
Saute the onions
Doing your very best not to cry, slice, dice or chop the onions as you like them. I like a base of mostly diced onion, with a few large chunky pieces as well.Add the onions to a large pot, along with the crushed garlic, chopped thyme, butter and olive oil. On low heat, slowly cook the onions, stirring every couple of minutes.
After about 10 minutes, add 1/2 a cup of sugar - more or less depending on how sweet you like your soup. Add the seeds of a vanilla pod and the cinnamon stick.
Caramelize the onions on low heat until a lovely golden brown color, about 20 minutes.
Cook
Add the stock to the soup and give a good stir. You might also want to add some Worcestershire sauce and Kiwis or Aussies might add some Marmite / Vegemite as well.
With the cooking element on low heat, allow to cook for approx 1 hour.
Serve
Serve any way you like, but you would be crazy to eat this lovely soup without some nice fresh bread. I make my own bread, and went for a wholegrain loaf with sun dried tomato, sage and garlic.Soup usually goes well with Parmesan cheese on top too.
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