Creamy White Onion Soup

Ingredients for Creamy White Onion Soup

• 2 shallots, thinly sliced into rounds

• 60ml apple cider vinegar

• 60ml white wine vinegar

• 60ml sugar

• 1 tablespoon olive oil

• 1 medium red onion, thinly sliced

• Kosher salt

• 120ml red wine

• 60ml red wine vinegar

• 1 tablespoon sugar

• 1/4 cinnamon stick

• 1/2 star anise pod

• 1/8 teaspoons crushed red pepper flakes

• 1/8 teaspoons ground allspice

• 60ml olive oil

• 4 large white onions, thinly sliced

• 1 leek, white and pale-green parts only, thinly sliced

• 2 celery stalks, chopped

• 4 garlic cloves

• 1 serrano chilli, seeded, chopped

• 2 tablespoons chopped peeled ginger

• Kosher salt

• 120ml dry white wine

• 120ml mirin

• 240ml double cream

• 2 tablespoons unsalted butter

• 2 slices brioche, quartered

• 110g Fontina cheese, grated

• 1 tablespoon chopped fresh chives

Place shallots in a small nonreactive bowl. Bring vinegars, sugar, and 240ml water to a boil in a small saucepan, stirring to dissolve sugar. Pour over shallots; chill.

DO AHEAD: Shallots can be pickled 5 days ahead. Cover and keep chilled.

Heat oil in a medium skillet over medium-high heat. Add onion, season with salt, and cook, stirring often, until soft, 5-7 minutes. Add wine, vinegar, sugar, cinnamon, star anise, red pepper flakes, and allspice. Bring to a boil, reduce heat, and simmer, stirring occasionally, until liquid is thickened and syrupy, 40-45 minutes.

DO AHEAD: Jam can be made 5 days ahead. Cover and chill.

Heat oil in a large pot over medium-high heat. Add onions, leek, celery, garlic, chilli, and ginger; season with salt. Cook, stirring often, until soft (do not let brown), 10-12 minutes.

Add wine and mirin to pot, bring to a boil, and cook until reduced by half, about 4 minutes. Reduce heat to medium, cover, and cook, stirring occasionally, until onions are soft and translucent, 25-30 minutes. Let cool slightly, then purée in a blender until smooth. Strain into a large bowl and stir in cream (thin with water, if needed); season with salt. Reheat soup in a clean pot.

DO AHEAD: Soup can be made 2 days ahead. Let cool; cover and chill.

Heat butter in a large skillet over medium heat. Cook bread until golden, about 3 minutes (you'll have 2 extra). Flip, top with cheese, cover, and cook until cheese is melted, about 4 minutes. Top toasts with pickled shallots and chives.

Spoon some jam into each bowl, pour soup around, and top with toasts.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.