Guest guest Posted August 12, 2004 Report Share Posted August 12, 2004 Onion and Tomato Soup with Red Wine 1 kg of onions (red are best but yellow will do) 11/2 teaspoon dried thyme or 6 sprigs of fresh thyme 4 cloves of minced garlic 1 can (800 gr) of crushed tomatoes 1 /2 teaspoon coarse salt 2 cups of dry red wine olive (or other) oil salt and pepper to taste water 1. Boil two cups of water and add 1 teaspoon or 4 branches of the thyme to make a strong infusion. Let it steep while you cut the onions. 2. Peel and half the onions, slice them thinly. 3. Heat the oil in a soup pot, add the onions, garlic and coarse salt. Stew gently, stirring occasionally, until the onions are soft, about 20-25 minutes. Don't let them brown. 4. Strain the thyme infusion and add it to the onions, together with the tomatoes, their juice and two cups of water. Cook covered over a medium heat for 15 minutes. 5. Raise the heat, add the wine and simmer until slightly reduced. Taste for salt and season with freshly ground black pepper. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 12, 2004 Report Share Posted August 12, 2004 Ah, this is a lovely recipe! Thank you, Shoshana, I love onions anyway, and although this sounds rather strange, we sometimes eat onions slightly sprinkled with salt on fresh buttered bread. You leave the onions for about ten minutes after salting them, which makes them soft and mellow and takes away their sharpness. Not the real food before an interview however or a date however! Gabriella , " shoshana_mz " <shoshana_mz> wrote: > Onion and Tomato Soup with Red Wine Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 12, 2004 Report Share Posted August 12, 2004 Great idea for fresh onions. Sometimes, we have eggs and onions (with a little bit of premium olive oil). I usually look for Vidalia or Walla Walla onions. Very gentle and sweet! Regards, lee - Gabriella Thursday, August 12, 2004 5:37 PM Re: Onion and Tomato Soup with Red Wine Ah, this is a lovely recipe! Thank you, Shoshana, I love onions anyway, and although this sounds rather strange, we sometimes eat onions slightly sprinkled with salt on fresh buttered bread. You leave the onions for about ten minutes after salting them, which makes them soft and mellow and takes away their sharpness. Not the real food before an interview however or a date however! Gabriella , " shoshana_mz " <shoshana_mz> wrote: > Onion and Tomato Soup with Red Wine Quote Link to comment Share on other sites More sharing options...
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