Onion Soup

Makes about 2.5l of rich dark onion soup. By using green Oxo instead of beef stock it is vegetarian. The soup takes a good 2 hours working time plus hour to simmer.

Scale down as needed.

  • 100g butter
  • 50ml oil
  • 4 cloves garlic
  • 1.5kg onions, prepared weight
  • 2l vegetable stock ie 12 green oxo cubes in 2l water
  • 500ml red wine
  1. Melt 100g butter in a 5l pan along with 50ml oil
  2. Add 1.5kg thinly sliced onion (weight after peeling and slicing)
  3. Add three or four crushed garlic cloves
  4. Caramelize over medium heat: this doesn’t really need any attention for the first 30-40 mins with lid on. Then you need remove lid and start stirring to stop it catching on the bottom. Use a wooden or plastic spoon so you can keep the bottom of the pan clear. Allow an hour and a half.
  5. When it is nut brown and about to burn (looks awful but don’t worry) de-glaze the pan with 500ml of red wine.
  6. Add 2l of vegetable stock (2l water and 12 green oxo cubes)
  7. Simmer for an hour and allow to cool.

The soup freezes well in portion-size amounts.

Grill cheese on croutons and serve.