|Roasted onion soup with crusty bread.|
I love that this onion soup is just that - onion soup....no cheese, no extra bread on top....just onions (and a little pork). Pure. Simple. Delicious.
This recipe is adapted from Inspirations - the girls who dish.
1/3 cup coarsely chopped salt pork (or double smoked bacon, if preferred)
2 tbsp olive oil
3 leeks (white and pale green parts only)
1 large spanish onion
2 red onions
2 white onion
1-1/2 tsp sugar
1/2 c white wine
1 tbsp fresh thyme
4-6 c stock (any kind)
pepper, to taste
What to do
- Preheat oven to 425 degrees F.
- Thinly slice all onions. The thinner the better!
- Throw the onions, oil and pork into a large roasting pan and stir together.
- Sprinkle the sugar over the onion mixture and roast about 50 minutes. Stir every 15 minutes to ensure even carmelization.
- Once nicely coloured remove the pan from the oven.
- Directly to the pan, add the thyme, wine, and pepper. Pour in stock until the onions are barely covered with stock.
- Bring soup to a boil on stove top and then reduce to a simmer.
- Simmer for half an hour. (PS if your roasting pan is too big for stove top, transfer every to a soup pot once onions are removed from the oven.) If desired, add more stock if too thick.
- I like using a hand blender for a few seconds to thicken the soup a little.
- But sometimes, I leave eveything as is as I've been known to pull out the onions the next day and add them to sandwiches, mashed potatoes etc!