A delicious vegetarian onion soup with two types of onions cooked in two ways. This delicious and economical recipe can easily be made vegan.
I recently received 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 vegetarian onion soup with them. This recipe is the first of a series of Frugal Friday recipes, featuring delicious but cheap dishes, with minimal ingredients.
The soup is double onion as it contains white and red onions, cooked in two different ways by slowly frying and roasting. If you only have one type, just use those. With some stock, a drizzle of wine and a glug of mushroom ketchup or tamari, your double onion soup is ready. I try to 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 cheaper ones into boiling liquid, they should work just fine.
If you love onions, then you'll adore this vegetarian double onion soup.
- 4 red onions - 2 whole and 2 finely sliced
- 4 white onions - 2 whole and 2 finely sliced
- 1 glug olive oil
- 1 tsp sugar
- vegetable stock I use Marigold
- glug of wine or sherry optional
- glug of mushroom ketchup soy sauce, tamari or Worcestershire sauce work too
- 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.
This soup freezes well.