Photography: Dean Wilmot
Italian onion soup
By Mandy Sinclair
Serving size: Serves 4
Cuisine type: Italian,
Western EuropeanCooking time: More than 1 hour
Special options: Egg free,
Heart friendly,
Kid friendly,
Low Carb,
Low cholesterol,
Low fat,
Low GI,
Nut freeCourse: Entree,
LunchFavourite flavours: Easy recipes,
Soup
Italian onion soup
INGREDIENTS
2 tablespoons olive oil
6 onions, thinly sliced
3 garlic cloves, crushed
1/2 cup (125ml) malt vinegar (see tip)
2 tablespoons brown sugar
3 cups (750ml) reduced- salt chicken stock
4 slices crusty bread, toasted
1/2 cup (100g) low-fat ricotta
kJ 880, fat 12g, sat fat 3g.
METHOD
1. Heat oil in a large heavy-based saucepan on medium. Cook onion and garlic for 20 minutes, stirring occasionally, until onion is soft and starts to caramelise. Stir through vinegar and sugar and cook for 2 minutes.
2. Add stock and 3 cups water. Simmer on low heat, uncovered, for 45 minutes, until onion is very soft and soup thickens slightly.
3. Ladle into bowls and serve with toasted crusty bread topped with ricotta.
Tip: The vinegar stops the onion from cooking further. If you like your onions extra soft, cook them for an extra 10 minutes before adding the sugar and vinegar.
You can place the ricotta under the grill for 1 minute to warm it through.
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