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Red Onion Soup
Red Onion Soup

Before you jump to Red Onion Soup recipe, you may want to read this short interesting healthy tips about Apples Can Certainly Have Huge Advantages To Improve Your Health.

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So what can all these vitamins and minerals do for the health of your system. As I am sure you know, research is being performed all the time and there have been studies that have been done that show that apples can reduce some cancer risks. A number of the cancers that apples will help evade are breast, liver, lung and colon cancers. That fact by itself should be enough to make sure individuals are eating at least one apple a day.

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We hope you got insight from reading it, now let’s go back to red onion soup recipe. You can have red onion soup using 14 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to prepare Red Onion Soup:
  1. Provide 750 g red onion, thinly sliced
  2. Use 2 tbsp olive oil
  3. Provide 1 knob butter
  4. Get 2 tsp dried thyme
  5. You need 1 tsp dried oregano
  6. Prepare Salt (sea salt preferred)
  7. Provide Ground black pepper
  8. Provide 2 tsp brown sugar
  9. Prepare 2 tsp wholegrain mustard
  10. Use 4 cloves garlic, chopped
  11. Prepare 250 ml dry white wine
  12. Provide 1 1/2 litres beef stock (cubes fine)
  13. Prepare 4 slices granary bread
  14. You need Strong cheddar cheese, sliced
Instructions to make Red Onion Soup:
  1. Pre-heat oven to Gas Mark 6 or electric equivalent (Circotherm 170C).
  2. Using an oven-proof sauté pan, melt the butter and oil and remove from heat. Add the onion slices, thyme and oregano and season liberally. Turn the onions over to coat them, cover the pan with foil and place in over for 45 minutes, stirring gently at the 15 & 30 minutes stages.
  3. Take the pan briefly out of the oven to uncover, stir and add the sugar, garlic and mustard. Then stir thoroughly but gently and return to the oven, uncovered, for a further 30 minutes, stirring halfway through.
  4. Take the pan from the oven to the hob. On a medium but not too low heat, stir in the wine and bring to a bubble. After 4-5 minutes’ bubbling (occasionally stirring), transfer the sauté pan’s contents to a large saucepan or stock pot and stir in the stock. Bring all to the boil and simmer (but not too vigorously) for around 15 minutes, stirring occasionally. Taste and further season only if necessary.
  5. Meanwhile, put the slices of strong cheddar onto the granary bread and toast under a grill. I allow one thickish slice per serving but that’s obviously a matter of choice.
  6. Remove the soup from the heat and serve onto warmed soup bowls with the bread on side plates. Enjoy - dunking permitted!

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