Half-hour onion soup
Do you already swear by frozen onion cubes? If not, this recipe will convince you of their practicality. A delicious onion soup is ready in half an hour, without tears.
- ½ dl oil
- 4 pcs (200 g each) onion cubes (frozen)
- 2 garlic cloves
- 2 tablespoons miso paste (light or red)
- 1½ tablespoons Worcestershire sauce
- 1 tablespoon brown sugar
- 8 dl ready-made meat broth
- 1 dl (non-alcoholic) red wine
- 1 teaspoon dried thyme
- ½–1 teaspoon salt
- ¼ teaspoon black pepper
- 8 slices of baguette
- 2–3 tablespoons oil
- 1 dl grated cheese (e.g. cheddar)
- Heat the oil in a saucepan. Add the frozen onion cubes. Grate the garlic cloves. Heat over medium heat, stirring constantly, for about 5 minutes.
- Add miso, Worcestershire sauce and sugar. Mix thoroughly and add the remaining ingredients.
- Bring the soup to a boil and cook, uncovered, for 15 minutes.
- Preheat the oven to 225 degrees. Place the baguette slices on a baking sheet lined with parchment paper. Drizzle oil over the top and add grated cheese. Bake in the oven for 5 minutes until the cheese has melted. Serve the bread as a side dish with the soup.
Onion soup is a wonderfully warming, filling and affordable dish, but for some reason it is rarely made. Could it be the tear-inducing chopping of onions or the seemingly endless caramelization?
Here's the solution to these dilemmas. Ready-made onion cubes from the freezer are an incredibly handy product for anything that requires more than two onions. A half-hour onion soup without tears is created by throwing a few bags of onion cubes from the freezer into a pan to soften.
In this recipe, the time-consuming caramelization of the onions is replaced by a combination of miso paste, brown sugar, and Worcestershire sauce, which is mixed into the softened onions. The broth is added and the soup is simmered for 15 minutes. In the meantime, you have time to gratinate the cheese-covered bread slices that are served as a side dish to the soup.
Vicissitudes
Tip: You can replace the wine with a tablespoon of red wine vinegar and ¾ dl of water.
