I recently was sent a large box from British Onions with a challenge to make onion gravy. I have not managed to perfect my onion gravy yet, but I did make this soup with them. This recipe is also the first of a series of Frugal Friday recipes, featuring delicious, but cheap dishes with minimal ingredients. This soup is double onion as it contains both normal and red onions that are cooked in two different ways by slowly frying and roasting, if you only have one type just use them. With some stock, a drizzle of wine and a glug of mushroom ketchup or tamari you are done. I try and roast the onions whilst I am cooking something else to save on gas. I have the cheapest stick blender possible from Argos, as long as you do not put the cheapest ones into boiling liquid they should work just fine.
Double Onion Soup (serves 4)
4 red onions – finely slice 2 of them
4 white onions – finely slice 2 of them
glug olive oil
1 tsp sugar
Vegetable Stock (I use Marigold)
Glug wine (optional)
Glug of Mushroom ketchup, soy sauce, tamari or Worcestershire Sauce
Saly & Pepper to taste
Place the 4 whole onions on a baking tray and put into the oven at GM5/190C/375F and roast for about 45 minutes until they are soft and oozing juice.
Meanwhile saute the sliced onions in a saucepan with little olive oil with a pinch over a low heat until they are soft and starting to caramelize. Keep an eye on them and nudge them from time to time to stop them sticking and burning.
When the roast onions are done cut the tops off and squeeze the soft insides into a pot and blitz with the stick blender to a puree.
Add the sugar to the sauteing onions and turn the heat up, stirring them all the time until the sugar has caramelized and turned golden. Add the onion puree, and enough stock to cover the onions. Throw in a glug of wine and your choice of mushroom ketchup, soy sauce, tamari or Worcestershire sauce and simmer for a few minutes to blend the flavours.
Serve with toast or bread – or with a slice of cheese on toast.
This soup freezes well.