Red Onion Soup
Yield
2 servingsPrep
10 minCook
25 minReady
35 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
red onion
chopped |
|
| 1 | each |
bay leaves
|
*
|
| 3 | tablespoons |
butter, unsalted
|
|
| 1 ½ | cups |
white wine
dry |
*
|
| ½ | teaspoon |
sugar
|
|
| 2 | cups |
beef stock
|
|
| ½ | teaspoon |
angostura bitters
|
* |
| 1 | x |
Parmesan cheese
freshly grated |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
red onion
chopped |
|
| 1 | each |
bay leaves
|
*
|
| 45 | ml |
butter, unsalted
|
|
| 355 | ml |
white wine
dry |
*
|
| 2.5 | ml |
sugar
|
|
| 473 | ml |
beef stock
|
|
| 2.5 | ml |
angostura bitters
|
* |
| 1 | x |
Parmesan cheese
freshly grated |
*
|
Directions
In a kettle cook the onions with the bay leaf in the butter over moderate heat, stirring occasionally, for 20 minutes, or until they are golden.
Add the white wine and the sugar, bring the mixture to a boil, and boil it, stirring, for 5 minutes.
Add the broth, the bitters, and salt and pepper to taste, bring the soup to a boil, and simmer it for 2 minutes.
Discard th bay leaf, divide the soup between 2 heated bowls, and sprinkle it with the Parmesan.
