A bowl of onion soup is supremely comforting, the veritable hug in a bowl, rich sticky onions, topped with melted cheese on toast. This soup contains two types of onions cooked in two different ways, to add texture and richness without the need for beef stock!
Onion Soup A Perfect Winter Warmer
I love onion soup. There’s nothing better on a cold winter’s evening, and certainly nothing better when you’re feeling stuffy with a cold. The soup is double onion, as it contains white and red onions, both cooked in two different ways by slowly frying and roasting.
It’s a lovely variation on the classic French onion soup, full of flavour and texture!
Roast Onion Soup
Roasted onions blended into a puree are a simple fuss-free way to add delicious thickness and sweetness to traditional onion soup, so there is no need to mess around thickening it.
Just with some stock, a glug of wine and you are ready to go.
You can’t hurry this recipe – properly caramelising onions takes time, so making this is a great way to relax and step back from a busy day.
Why you love this roast onion soup
- It is delicious and supremely comforting!
- Once you have done the initial peeling and slicing, aside from giving the onions a stir it is pretty much effortless.
- It is super frugal – you can buy onions very cheaply.
- It is perfect for batch cooking as the soup can be made ahead and frozen.
A pan of caramelised onions is a wonderous thing, but it takes time and is something that you cannot rush. Properly caramelising onions will take at least 20 minutes for a coupe of onions, and up to 90 minutes for a big batch.
There aren’t any real short cuts, although you can cheat and speed it them up a little, but time, a good heavy pan and a heat diffuser are your friends. Read my hints and tips for perfect caramelised onions.
How to Make Roast Onion Soup
Step 1 – Place the four whole onions on a baking tray in the oven at GM5/190°C/375°F. Roast for about 45 minutes until they are soft and oozing juice. Halfway through throw in a few cloves of garlic.
Step 2 – Meanwhile put the sliced onions in a heavy frying pan or casserole dish / Dutch oven with a little olive oil, and a knob of butter. Sauté them over a low heat until they are soft and starting to caramelize. Keep an eye on them as they cook and nudge them from time to time to stop them sticking and burning.
Fuss Free Tip
Use a heavy pan and invest in a heat diffuser (or simmer ring) if you need to. They cost just a few pounds or dollars, and will provide the consistent low even heat you need for slow cooking on the stove top.
Season with salt and pepper and some woody herbs half way though.
Step 3 – When the roast onions and garlic are done, cut the tops off and squeeze the soft insides into a bowl. Then blitz them with a stick blender to make a puree.
Step 4 – If needed transfer your caramelised onions to a saucepan, add the roast onion and garlic puree, pour over the stock and bring to a simmer. Taste and adjust the seasoning if needed. To add some colour add a dash of soy sauce or tamari, or even a drop of gravy browning.
Step 5 – Traditionally French onion soup is served with a slice of toast/crouton covered in melted cheese (usually Gruyère or Emmental). Serve your double onion soup with a slice of your favourite cheese on toast, on the side or on top. If you don’t want the dairy or the extra calories, a simple slice of toast or a chunk of herb bread is delicious too.
Double Onion Soup
- 4 red onions (2 whole and 2 finely sliced)
- 4 white onions (2 whole and 2 finely sliced)
- 1 tbsp olive oil
- 1 tsp sugar
- 1 cup vegetable stock (240ml)
- 1 tbsp sherry (optional)
- 1 tbsp mushroom ketchup (soy sauce, tamari or Worcestershire sauce )
- salt & pepper to taste
- Place the 4 whole onions on a baking tray and put into the oven at GM5/190°C/375°F. Roast for about 45 minutes until they are soft and oozing juice.
- Meanwhile, sauté the sliced onions in a saucepan with little olive oil 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 bowl. Then blitz them to a purée using a stick blender.
- Add the sugar to the sautéing 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. Finally, simmer for a few minutes to blend the flavours. Season to taste.
- Serve with toast or bread, or with a slice of cheese on toast.
If you enjoyed this recipe, why not try my butternut squash soup with tahini and lemon? Or try these caramelized onions as an accompaniment to cheese, egg or meat dishes.
I got hold of a good recipe for onion gravy. I used it at Christmas. I will email it to you.
ps soup looks yummy!
Gravy sent :)
Ick, what a thought, imagine receiving gravy in mail!
OK, too much wine, I am going now.
I make a nice onion gravy, though it’s a while since I’ve made it and I really hope I’ve written down the recipe somewhere! I cook it very slowly, I know there’s some vecon in there and a little bit of balsamic… and some thyme. Must try to recreate it soon.
the caked crusader
I love onions – a box of onions arriving in the post would be a dream come true! Your soup looks lovely and thick.
The soup looks delicious – such a comforting flavour and, as you suggest, brilliant with cheese on toast! I’ve not thought to make a soup with both red and white onions together but really like the sound of this.
Part of why onion soup normally tastes scrummy is the beef stock used, is this as good as if it was with beef stock?
Saw this on your fb page – thanks – am off to buy onions tomorrow – yum!