Quick onion soup
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
30
MINUTES
CUISINE
COURSE
Starter
Method
In a large heavy-bottomed pot or casserole, heat the oil and add the sliced red onions (or both red and brown if not using the batch cooked onions).
Season with salt and pepper and add the sage leaves, stirring regularly until the onions soften. At this point turn the heat down to medium low and sweat gently for around 20 to 30 minutes.
Add the stock and turn the heat up to medium high. Bring to a simmer and cook for a further 30 minutes.
Add the grated Parmesan, stirring it through until it becomes all melted.
Check for seasoning and serve hot with crusty white bread.
Ingredients
500g medium red onions, sliced thinly
500g medium brown onions, sliced thinly
2 tbsp olive oil
4 fresh sage leaves
1l vegetable stock
150g Parmesan, grated
sea salt
black pepper
Method
In a large heavy-bottomed pot or casserole, heat the oil and add the sliced red onions (or both red and brown if not using the batch cooked onions).
Season with salt and pepper and add the sage leaves, stirring regularly until the onions soften. At this point turn the heat down to medium low and sweat gently for around 20 to 30 minutes.
Add the stock and turn the heat up to medium high. Bring to a simmer and cook for a further 30 minutes.
Add the grated Parmesan, stirring it through until it becomes all melted.
Check for seasoning and serve hot with crusty white bread.
