Name: Red-onion and Red-wine Soup with Ciabatta Thyme Croûtes
Prep time: 1 h 40 min
Total time: 1 h 40 min
Yield: Serves 6
Ingredients: 1 tablespoon fresh thyme leaves; 4 large garlic cloves, crushed with ½ teaspoon sea salt; a bouquet garni made with 1 bay leaf, 6 thyme sprigs and a 5 cm (2-inch) strip of orange zest; extra-virgin olive oil, to garnish; two 400 g cans of tomatoes; 300 ml (½ pint) red wine; 3 tablespoons olive oil; 1 large onion, chopped; 1.2 litres (2 pints) stock, made with garlic and herb or vegetable stock-cubes; salt and pepper; 1 kg (2 lb) red onions, quartered and sliced finely; 4 tablespoons olive oil; 12 thin ciabatta slices

Preparation info

Serves
6

Difficulty
Medium
Ready in
1 hr 40

Appears in

Good Soup Book

By Lindsey Bareham

Published 1997

About

In this departure from the classic French onion soup, a large quantity of red onions is slowly cooked with tomatoes, red wine and garlic, seasoned with thyme and orange zest. The result is a rich, mellow and satisfying soup that’s even better heated up the next day.

Ingredients

For the soup

4 tablespoons olive oil
1 large onion, chopped
1 kg (

Method

Using a large heavy-based pan with a good-fitting lid, heat the olive oil. Sauté the chopped onion for about 10 minutes, until soft and beginning to colour. Add the sliced red onions, stirring to coat them thoroughly with the oil. Cook slowly, stirring occasionally, for 30 minutes or until the onions soften and wilt.
While the onions are cooking, drain the canned