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Caramelised Onion Soup: An Elevated Starter For Dinner Parties Recipe

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

  • 1.25 nos Large Yellow Onions
  • As required Thinly sliced
  • 1/2 tbsp Butter
  • 1/4 tbsp olive oil
  • 1 nos cloves garlic
  • As required finely chopped
  • 1/4 tsp Fresh thyme leaves
  • 1/4 nos bay leaf
  • 1/4 tsp Sugar
  • As required ½ tsp freshly ground Black pepper
  • As required Salt
  • As required to taste
  • 1/4 tbsp plain flour
  • 1/4 litre Vegetable Stock
  • 1/4 tsp balsamic vinegar
  • 1 nos Slices crusty baguette
  • 1/4 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

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

MacroNutrients

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

Fats

  • Fat
    6g

Vitamins & Minerals

  • Calcium
    15mg
  • Iron
    < 1mg
  • Vitamin A
    6mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    3mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    16mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    < 1mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    15mg
  • Manganese
    < 1mg
  • Phosphorus
    77mg
  • Selenium
    6mcg
  • Zinc
    < 1mg
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
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Recipe By Slurrp Editorial