It's rainy season recently. I serve this to our friends on our dining table for casual Sunday lunch at our home. This soup warmth the stomach and gives really good comforting flavor.
If you are looking for something fuss free, this is the right soup you should prepare. You could cook this the night before. I did it. The next day, I reheat it when you want to serve. It taste even better!
These are the main ingredients we need. Easily available at Cold Storage and NTUC. It's easy! I assure you. Don't fret.
White wine, dry thymes, bay leaves, garlic and pepper.
Beef stock and Chicken stock
I know what you'd probably thinking, "Using pre-packed soup stock? It's not healthy you know?!" Uh! Well, life is short. This is what restaurants had been serving you actually. Aside hotels and restaurants that has big organization behind, small medium sized restaurants serving you this! And you won't wanna go thru the hassle of making your own beef stock! Well, chicken stock, yes. Possible. I did it at home too. But no. Not for beef stock. It's too expensive and too much effort to do so. Beef in Singapore is expensive.
If you don't agree with me, skip this recipe. Or share with me how much you struggle cooking your own beef stock at home. I'd be very happy to hear your story.
If you agree with me, let's move on and start cooking....
Ingredient (Serves 6 to 7)
(Recipe Source : Two Fat Bellies,with modification to suit my own)
For the soup
- 750g Yellow Onions
- 1 tbsp Butter
- 1 tbsp Sugar
- 2 cloves Minced Garlic
- 150ml White Wine / Sherry
- 1 pc Bay Leaves
- 1/4 tbsp Dry Thymes
- 1L Chicken Stock
- 1L Beef Stock
- dashes of pepper to taste
- a pinch of salt to taste (optional)
- Few slices of baguette slice
- a tsp of minced garlic
- generous amount of grated Parmesan Cheese
- Halved the onions and cut thinly.
- Melt the butter in a large pan, under medium low heat, add onions and sugar, slowly caramelize the onions till slightly golden and wet. About 30mins cooking time.
- Add in minced garlic. Give it a good stir.
- Add beef and chicken stock, bay leaves, dry thymes, and white wine. Bring to a boil.
- Reduce to medium low fire, covered with pot lid, and slowly simmer for 30mins, remember to stir it occasionally.
- Add pepper and salt to taste. But beef stock and chicken stock has mild saltiness. So, adding salt is optional.
- Meantime, cut the baguette into thick slices, rub some minced garlic at one side, top generous amount of Parmesan cheese on top, and grill it in the oven. Once the cheese is melted and slightly golden brown, and it's done.
- For serving, dish up on a soup bowl, drench a thick slice of cheese toast and serve immediately.
Step 1 : Halved the onions and cut thinly.
Step 2: Melt the butter in a large pan, under medium low heat, add onions and sugar, slowly caramelize the onions till slightly golden and wet.
After 30mins of low fire cooking. The onions are nicely caramelized. But not burnt at all.
Saw the sticky liquid stick on the spoon? This is the caramelized sauce. Slowly caramelized onions bring out deep, rich, sweet flavor as the natural sugars in the onions caramelize.
Although it takes abit of time to cook em'. This soup will gives your home a transcendent aroma bouncing off every wall, the kind of distracting that makes you kept thinking that onion soup is waiting for you!
Making this soup is indeed simple, cheap and guaranteed comforting! I hope you like it! :D
Annie, this is a very good soup! I agree lah, sometimes using the ready made stock is more convenient. Like what my auntie always say, eat also die, don't eat also die!ReplyDelete
They are not just convenient. They taste good too. But of course, I won't encourage to consume it regularly. Once in a blue moon won't kill :)Delete
Oh wow! Sounds easy and yummy! Looks so pro too! Thanks for sharing Annie!ReplyDelete
It's easy. Do try it at home :)Delete
hi annie. what's the orange thing in the center? looks like hashbrown.ReplyDelete
Hi Peter, traditionally, onion soup should serve (or drenched) with a thick slice of cheese toast. That's not hash brown.Delete