I took it upon myself to come up with a yummy onion soup recipe, as I thought it would be great to offer you guys another use for the sherry you purchased to make the Mushroom Stroganoff in Main Meals Made Easy… Not that I doubt you could easily use a bottle up making delicious stroganoff for dinner on a weekly basis, but it’s nice to have options 🙂 This took me quite a few tries to get just right, but I’m really glad I persisted – I hope you are too.
1kg bag of onions, peeled, halved
20g balsamic vinegar
80g medium dry sherry such as this one
40g unbleached white spelt flour (or gluten free plain flour, if needed)
40g odds and ends vegetable stock paste
2 bay leaves
small handful fresh thyme (see photo below recipe for a guide to how much)
freshly cracked black pepper
bread (sourdough is great) and Gruyere or sharp cheddar cheese, for serving (optional)
Please note, I have cooked this many times over the past few days in order to come up with the best possible outcome. Because of it’s nature, it really took some trying to get the caramelisation right without burning the base of the TMX bowl. This version left no burn marks on the base of my bowl. However, after steps 2-5, use your spatula to push the onions around and inspect the base, if you notice any burnt patches, rub them with the edge of your spatula – the marks will come off easily if you do this with the onions still in the bowl.
1. Place onions in mixer bowl. Chop for 10 seconds/speed 4/MC on. Check after this time and chop for a little longer if there are any large chunks remaining. I found 15 seconds total chopping time to be ideal in the TM31 and 20 seconds in the TM5.
2. Add butter. Cook for 20 minutes/steaming temperature/reverse/speed 2/MC off.
3. Add vinegar and 100g water. Cook for 20 minutes/steaming temperature/reverse/speed 2/MC off.
4. Add 100g water. Cook for 10 minutes/100/reverse/speed 2/MC off.
5. Add 100g water. Cook for 10 minutes/100/reverse/speed 2/MC off (yes, again 🙂 )
6. Add sherry. Cook for 3 minutes/steaming temperature/reverse/speed 2/MC off.
7. Add flour and 50g water. Cook for 1 minute/steaming temperature/reverse/speed 2/MC off. After this cooking time, you may notice a build up of flour mixture (not burn) on the base of the bowl – this will come off in the next step.
8. Add 1.2L water, tamari, stock, bay leaves, thyme and pepper. Mix for 5 seconds/reverse/speed 3/MC on, then cook for 30 minutes/100/reverse/speed 2/MC on.
9. Place a piece of bread per person, topped with sharp cheddar, under the grill. Grill until cheese has melted.
10. Serve soup in bowls, with a piece of sourdough cheese toast floating in each.