Saturday, 26 October 2013

Simple Quick and Easy Onion Soup Recipe

Zesty and subtly sweet, onion soup is an elegant and simple starter to a lively feast of steaks, grills, or roast. It can also be enjoyed on its own with some toasted bread and lots of grated parmesan cheese, to warm you up and give you comfort on cold days. This vegetable soup recipe uses simple ingredients like onions, olive oil, salt, sugar, flour, and beef stock. To give it an exquisite taste and invigorating quality, dry white wine is added to the soup.

Great onion soup relies on the quality of the onions. While red or white onions can be used to make soupeasy appetizers, those with high sugar levels and high acidity are best. Varieties like Pink Roscoff are the best kinds of onions to use for exceptional tasting soup. Spanish onions also work pretty well. Onion soup is always a good appetizer recipes to make if you have an abundance of or a sack of onions. You can easily freeze the soup if you made too much and store it for a longer time for later use.

3 medium onions, thinly sliced
1/4 cup olive oil
1/2 tsp. salt
1 tbsp. granulated sugar
2 tbsp. flour
1 qt. beef stock
1/2 cup dry white wine

Preparation Instructions
1. Pour olive oil into a skillet over medium-high heat. Add onions and sauté until soft, about 3 minutes. Add salt and sugar to onions. Cook 15 minutes. Stir in flour. Cook an additional 3 minutes.

2. Put contents of pan into slow-cooker. Add beef stock and wine. Cover and cook on low heat 6-8 hours.

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