Caramelised Onion Soup: An Elevated Starter For Dinner Parties Recipe

Name: Caramelised Onion Soup: An Elevated Starter For Dinner Parties Recipe
Total time: 60 min
Yield: 4
Cuisine: French

Recipe By Slurrp Editorial

Few things can make a dinner table feel more special than a bowl of soup made with patience and plenty of flavour. Caramelised onion soup takes everyday onions and slowly cooks them until deeply golden, sweet and savoury before simmering them in a fragrant broth. Finished with crisp toasted bread and bubbling cheese, this soup makes an elevated starter for festive dinners, dinner parties or a special meal at home. The recipe is simple enough to prepare ahead while still bringing a restaurant-style touch to the table.

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Ingredients For Caramelised Onion Soup: An Elevated Starter For Dinner Parties Recipe

5 nos Large Yellow Onions
as required Thinly sliced
2 tbsp Butter
1 tbsp olive oil
4 nos cloves garlic
as required finely chopped
1 tsp Fresh thyme leaves
1 nos bay leaf
1 tsp Sugar
as required ½ tsp freshly ground Black pepper
as required Salt
as required to taste
1 tbsp plain flour
1 litre Vegetable Stock
1 tsp balsamic vinegar
4 nos Slices crusty baguette
1 cup grated Gruyère or mozzarella
as required Fresh thyme
as required For Garnish

Directions : Caramelised Onion Soup: An Elevated Starter For Dinner Parties Recipe

STEP 1.Heat butter and olive oil in a large heavy-bottomed pot over medium heat. Add the sliced onions along with a pinch of salt.
STEP 2.Cook the onions slowly for 30–40 minutes, stirring every few minutes. They will gradually soften, turn golden and eventually become deeply caramelised. Do not rush this step, as the colour is where much of the soup’s flavour develops.
STEP 3.Add the chopped garlic, thyme, bay leaf, sugar and black pepper. Cook for another 2 minutes until fragrant.
STEP 4.Sprinkle the flour over the onions and stir well. Cook for 1–2 minutes to remove the raw flour taste.
STEP 5.Gradually pour in the vegetable stock while stirring. Add the balsamic vinegar and bring the soup to a gentle simmer.
STEP 6.Cover partially and cook for 20–25 minutes, allowing the flavours to come together. Taste and adjust the seasoning.
STEP 7.Meanwhile, toast the baguette slices until crisp. Sprinkle generously with grated cheese and place under a grill or in a hot oven until the cheese is bubbling and golden.
STEP 8.Remove the bay leaf from the soup and ladle into bowls. Place a cheesy toast on top of each serving and finish with fresh thyme.

Nutrition
value

140

calories per serving

6 g Fat6 g Protein11 g Carbs< 1 g FiberOther

Current Totals

6 g Fat
6 g Protein
11 g Carbs
< 1 g Fiber

MacroNutrients

Carbs
11 g
Protein
6 g
Fiber
1 g

Fats

Fat
6 g

Vitamins & Minerals

Calcium
15 mg
Iron
0 mg
Vitamin A
6 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
3 mg
Vitamin B6
0 mg
Vitamin B9
16 mcg
Vitamin B12
0 mcg
Vitamin C
1 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
15 mg
Manganese
0 mg
Phosphorus
77 mg
Selenium
6 mcg
Zinc
0 mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

Recipe available on Slurrp Editorial's community profile

Note Recipe submitted by Slurrp Community Member & hasn’t been tested by our Experts

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