Everyone loves to eat it, but backs away from cooking it. I know why. Because it takes a LONG time to caramelise the onion and you cannot leave it cook itself. You have to stay there, stirring the onion, for up to 1 hour. No way I can do that… I don’t have that patience… but I want to cook this soup. Then my challenge began.
To cook any food quickly, I think of the microwave. So I microwaved the Onion and Butter. The onion gets soft quickly, but it didn’t get brown. I cooked the Onion longer, it did get even softer but it didn’t get brown.
The best way I discovered is to microwave for 5 minutes or so to soften the Onion, then cook in the saucepan or pot. The microwave process greatly reduces the caramelising time.
Brown Onions 4 *thinly sliced
Butter 30g *OR Olive Oil 2 tablespoons
Chicken/Beef/Vegetable Stock 4 cups
White Wine 1/2 cup *optional
Freshly Ground Black Pepper
Baguette (French Stick) 8 slices
Tasty Cheese OR Parmesan Cheese 1/4 cup each serving *grated
Place Onion and Butter in a large heat-proof bowl and cover with a large plate. Heat for 3 minutes, mix, and heat 2 more minutes. Mix and heat extra 2 more minutes.
Carefully transfer the onion to a large sauce pan or a pot, cook over medium heat, stirring occasionally, turn down the heat if needed, until caramelised and browned.
Add Stock and Wine (*optional), and bring to the boil. Simmer, uncovered, for 5 to 10 minutes. Season with Salt and Pepper.
Preheat the over to 200C or the grill on medium-high. Divide the soup to oven-safe serving bowls and place 2 slices of bread in each bowl. Sprinkle the cheese evenly over the bread.
Place the bowls on the baking tray, cook in the oven or under the grill until the cheese is melted and golden.
Remove carefully from the oven or the grill, and let cool for a few minutes otherwise you will burn your tongue. Serve on heatproof small plate.