Red onion soup is a beautiful variation on the classic, featuring the milder, sweeter flavor of red onions and a gorgeous purple hue. The balsamic vinegar enhances the natural sweetness while adding complexity.
This soup makes a stunning presentation for dinner parties - the deep purple color is unexpected and elegant. Red onions become wonderfully jammy when cooked slowly, creating a rich, sweet base.
About Red Onions
- Flavor: Milder than yellow onions
- Color: Beautiful purple when cooked
- Texture: Becomes very soft
- Best for: Sweeter soup profiles
Tips for Best Color
- Don't overcook - color fades with heat
- Add balsamic for deeper hue
- Red wine enhances purple tones
- Serve promptly for best color
Serving Suggestions
- Goat cheese crumbles
- Fresh rosemary
- Crusty bread
- Impressive dinner party starter
Red Onion Soup
Vibrant soup with sweet red onions and balsamic.
Nutrition per serving
195Calories
5gProtein
22gCarbs
10gFat
3gFiber
12gSugar
Ingredients
Instructions
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Cook onions. Melt butter in a large pot over medium heat. Add red onions and brown sugar. Cook 20-25 minutes, stirring occasionally, until very soft and jammy.
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Deglaze. Add wine and balsamic vinegar. Scrape up any browned bits. Cook 2-3 minutes until slightly reduced.
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Simmer. Add broth and rosemary. Bring to a boil, then reduce heat. Simmer 15 minutes.
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Serve. Remove rosemary. Season with salt and pepper. Serve topped with crumbled goat cheese if desired.
Recipe Notes
- Blended version: Puree for smooth purple soup.
- Add cream: Creates a lovely pink color.
- Vegan: Use olive oil, skip goat cheese.
- Storage: Refrigerate 4 days. Color may fade slightly.
