Being in the middle of cold and flu season in Melbourne it is good to keep the immune system boosted. Knock wood I have avoided a bout of Man Flu with a regime of preventative medicine, I mean eating.
The smell of onions and garlic frying in butter is just one of the joys of being alive.
Mixed Onion Soup
- 1kg of mixed onions (red and brown)
- 5-6 cloves garlic
- 60g butter
- Splash of olive oil
- 1 tbsp. brown sugar
- 120ml red wine
- About 2.5 litres of beef or vegetable stock
- 4-5 sprigs of thyme
- Peel onions and slice finely (I used the food processer, no more tears)
- Peel garlic and slice finely
- Heat butter and oil on medium in a heavy base pot
- Add onions and cook for about 10-15 minutes till softened, I don't brown them too heavily but it's up to you
- Add brown sugar, red wine and stir through
- Add the stock, it should cover the onions very generously as it will reduce
- Simmer on medium for about 40-45 minutes
- Serve with soft goats cheese spread on toasted baguette, glittered with thyme leaves (oh that sounds classy)
- Onion tip, if you store them in the fridge you are less likely to cry as the juice/vapours spray less when chilled.
- Also it's good to ensure the onions have softened before adding the liquid as boiling raw onion doesn't give the same smooth texture
Everything is better with butter and a splash of oil!
The toast can be served on the side to avoid the risk of soggy bread!