RED ONION SOUP
Rödlökssoppa
Onion soup is delicious, super easy to make and very cheap.
Serves 4
3 large onions, thinly sliced
3 large red onions, thinly sliced
3 crushed garlic cloves
4 tablespoons olive oil
butter or margarine
some sugar
0.4 cup dry white wine
0.4 cup light beer
2 cups bouillon
salt, pepper
2 tablespoons Worcestershire sauce
8 slices baguette
garlic butter
1 3/4 oz strong, ripe cheese
Sauté onion rings and garlic cloves in oil and butter in a pot. Add some sugar, wine and beer and let it all sizzle for a while. Add the hot bouillon and flavor to taste with salt, pepper and Worcestershire sauce.
While the soup is boiling (takes about 20 minutes) you heat the oven to 527F and the heat should come from the upper part of the oven (can't find a good word in English). Spread the baguette slices with garlic butter. Pour the soup in oven-proof soup bowls of the more rustique type. Place the sliced bread on top of the soup, sprinkle with a generous amount of cheese and bake the soup for 5 to 10 minutes. Make sure nothing burns, it should simply be golden brown. If you don't have that kind of soup bowls, just bake the toast in the oven and put them on top of the bowls when it's all ready.
Enjoy!
Bella
Rödlökssoppa
Onion soup is delicious, super easy to make and very cheap.
Serves 4
3 large onions, thinly sliced
3 large red onions, thinly sliced
3 crushed garlic cloves
4 tablespoons olive oil
butter or margarine
some sugar
0.4 cup dry white wine
0.4 cup light beer
2 cups bouillon
salt, pepper
2 tablespoons Worcestershire sauce
8 slices baguette
garlic butter
1 3/4 oz strong, ripe cheese
Sauté onion rings and garlic cloves in oil and butter in a pot. Add some sugar, wine and beer and let it all sizzle for a while. Add the hot bouillon and flavor to taste with salt, pepper and Worcestershire sauce.
While the soup is boiling (takes about 20 minutes) you heat the oven to 527F and the heat should come from the upper part of the oven (can't find a good word in English). Spread the baguette slices with garlic butter. Pour the soup in oven-proof soup bowls of the more rustique type. Place the sliced bread on top of the soup, sprinkle with a generous amount of cheese and bake the soup for 5 to 10 minutes. Make sure nothing burns, it should simply be golden brown. If you don't have that kind of soup bowls, just bake the toast in the oven and put them on top of the bowls when it's all ready.
Enjoy!
Bella
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