Red Onion Soup Recipe with Brie Toast
I like the purple red color the soup gets because of the smothered red onions. Boosts my appetite even more I must say. The fresh thyme, a spoonful of mustard and a the balsamic vinegar are a true flavor explosion.
So dig in before someone else does!
You'll love this sweet and subtle red onion soup!
- 1 ½ lb red onions (675 g)
- 2 large garlic cloves
- 1 tsp strong mustard
- 3 cups chicken or vegetable stock (720 ml), warm
- 5 sprigs fresh thyme
- 2 tbsp unsalted butter
- 4 slices French bread
- 4 slices brie
- 2 tbsp balsamic vinegar
Peel the red onions and garlic. Then slice both roughly. Add half of the butter to a large saucepan together with the chopped garlic.
Place the pan over high heat until the butter has melt. Stir and cook the garlic for 3 minutes. Then add the sliced red onions and the fresh thyme sprigs.
Stir well and cook the onions for 3 minutes. Then pour in the warm stock. Season the onion soup with a dash of pepper.
Stir and bring it to a light simmer. Then put a lid on the pan and cook the soup for 5 minutes. After that pour in the balsamic vinegar. Also stir in the mustard.
Cook for 2 more minutes. Then check the seasoning and add extra pepper, salt, mustard or balsamic vinegar to taste. Take the pan off the heat and let it rest for now. Place the slices of French bread on a baking tray and top with the brie. Sprinkle with a little pepper and salt. Place the tray under a hot grill for 2 minutes or until the cheese has nicely melted. Remove the cheese toasts from the grill. Scoop the warm onion soup into bowls and top with the toast. Serve hot.