Red-onion and Red-wine Soup with Ciabatta Thyme Croûtes


Preparation info

  • Serves


    • Difficulty


    • Ready in

      1 hr 40

Appears in

Good Soup Book

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.


For the soup

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


  • 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