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Preparation & Cooking:
Begin by adding the ground onions into one cup of wine, and leave to soak.
Peel and chop the onions thinly into rings, then separate.
Heat the oil in a large saucepan and add the newly chopped onions, cooking
over a low heat for 20 minutes, or until golden and soft.
Optional: Pour the flour onto the onions, and stir
to coat.
Not called for in the original recipe, but more modern adaptations use this to
bring out the flavour in the onion.
Transfer the onions from the saucepan to a pot, including the oil, then add
the remaining two cups of Wine, and either Water or Stock mixture.
Bring the mixture to a boil then reduce heat and cover, leaving to simmer
for 20 minutes.
After about 10 minutes bring out four small bowls and set to one side.
Place the bread slices under a grill to lightly toast on both sides, halve and
set to one side.
Optional: If desired before cutting the toast add
grated cheese and return to the grill to melt the cheese before cutting in
half, then set to one side.
With the toast complete it should now be time to check on the cooking Pan.
Add in Almond mixture and a small pinch of Salt (if desired), and bring to a
boil again.
Turn down the heat to simmer for a further 5 minutes.
Once completed spoon out the mixture into the four bowls, and add one piece of
the toasted bread on top of the soup mixture.
It may not sound particularly
appealing but is actually quite a tasty dish, one you can also find in certain
French restaurants.
Those who like Onion Soup are recommended to try this recipe.
Source:
fooddownunder
Image Source:
'myvegetableblog'
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