Best Caramelised Onion Soup Recipes

CARAMELISED ONION & BARLEY SOUP WITH CHEESE CROUTONS

Steps:

• Heat the oil in a saucepan, then add the onions, garlic, thyme, sugar and a good pinch of salt. Cook on a medium-low heat for 15-20 mins or until golden coloured. Add the stock and simmer for a further 10 mins.
• In a separate large saucepan of salted boiling water, cook the barley for 15 mins, adding the cavolo nero or kale for the final 3 mins of cooking. Drain and rinse under cold water, then add to the soup and warm through.
• Heat the grill. Top the toasted bread with cheese and place under the grill until it's bubbly and melted. Serve in 2 large bowls with the cheesy croutons on top.

CARAMELISED ONION, POTATO AND HAM SOUP

Steps:

• Heat the oil in a large saucepan over a medium flame.
• Add the onions and cook gently for about 20 minutes or until well softened and golden, stirring occasionally.
• Add the sugar and vinegar, stir well and allow to cook for a further 10 minutes.
• Add the diced potato, ham, seasoning, stock, thyme and pepper; simmer gently for 30 minutes or until the potato is cooked through.
• Add the peas about 10 minutes before the soup is cooked.
• Add the cream, serve, and sprinkle with the parsley.

RED LENTIL & CARAMELISED ONION SOUP

Steps:

• Rinse the lentils and rice in cold water and drain.
• Combine the 4 cups of stock and the water in large saucepan and bring to boil.
• Add the lentils, rice and cumin and return to the boil.
• Reduce heat and simmer uncovered, stirring occasionally until just tender, approx 15 minutes.
• Meanwhile, melt butter in large fry pan, add onion and cook until softens, add sugar and vinegar and cook stirring until onion caramelises, remove from heat.
• Stir the cayenne, coriander and parsley into the lentil mixture and bring to the boil.
• Stir in the caramelised onion mixture and the extra cup of stock, cook, stirring, until heated through.

CARAMELISED ONION SOUP

Steps:

• Heat the butter in a large pan over low heat. Add sliced onions and cook until soft, translucent and lightly browned, stirring often.
• Add the sugar and continue stirring until the onions are deep brown in colour. This may take around 20 minutes.
• Add flour and cook for 3 minutes. Add water and Bonox and simmer for 30 minutes.
• Top each slice of the baguette with a tablespoon of parmesan cheese. Toast baguette under a hot grill until golden brown.
• Serve baguette on top of the soup, and sprinkle with chopped parsley.

CARAMELISED ONION AND BARLEY SOUP WITH CHEESE CROUTONS

Steps:

• See recipe