Soups and starters

Caramelised onion soup

Total time:
45 mins
Serves:
6-8

Method

Serves:
6-8
Difficulty:

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  1. To evenly and effortlessly slice the onions, just attach a suitable hand blender to Braun’s MQ 70 food processor accessory with its slicing insert. Simply press the onions through the filling tube in 3 batches of 500 g each to avoid overfilling.
  2. Heat the butter with the olive oil in a large heavy-bottomed saucepan and add the onion slices. To save time, place the garlic, bay leaves and thyme leaves into Braun’s MQ 20 chopper accessory. Switch the hand blender to this accessory and chop coarsely. Add to the saucepan and gently stir with a wooden spoon. Reduce the heat, cover and cook for 15 - 20 minutes. Now remove the lid and cook for a further 20 minutes, stirring until the onions have caramelised and have a golden brown colour.
  3. Then stir in the flour and cook for a further 3 - 4 minutes removing any lumps. Add the wine, dry sherry and stock. Bring to the boil, reduce the heat and simmer for 15 minutes.
  4. To prepare the Parmesan toasts, cut the Parmesan in 4 pieces and put them into Braun’s MQ 20 chopper accessory. Your hard cheese is just seconds away from being ready-to-use. Attach the hand blender and roughly mince, starting from low speed moving up to high speed. Sprinkle the Parmesan on one side of the baguette slices and place under the grill for 1 minute.
  5. Ladle the soup into bowls. Place one or two of the toasts into each bowl and serve.
This hearty soup is perfect for a cold evening at home – preferably after a long walk in the bracing cold. It’s guaranteed to warm you up and give you that toasty winter feeling!