Caramelised Onion & Balsamic Soup

Caramelised Onion & Balsamic Soup

It's official- we've found the perfect winter warmer. Balsamic Vinegar adds a delicious twist to this all time favourite soup recipe. Our Gold Label Balsamic Vinegar gives it a delicious hint of sweetness and depth of flavour.

Time: 1 hr Level: More challenging Serves: 4
Pairs Perfectly With
Gold Label Balsamic Vinegar of Modena
Mazzetti Originale Balsamic Vinegar of Modena Gold Label Signature Series 250ml AUS
Tips from a Master

Add a splash of Balsamic Vinegar to any of your other favourite soup recipes for an extra burst of flavour

Shopping List

50g butter

1kg onions halved and sliced

2 garlic cloves thinly sliced

1 tsp sugar

2 tbsp plain flour

250ml dry white wine

1.2 litres hot beef or vegetable stock

2 tbsp Mazzetti Balsamic Vinegar of Modena

8 slices of baguette

50g gruyere cheese grated

1 tbsp chopped fresh parsley to serve

1.8 oz butter

2.2lbs onions halved and sliced

2 garlic cloves thinly sliced

1 tsp sugar

2 tbsp plain flour

1 cup dry white wine

5 cups hot beef or vegetable stock

2 tbsp Mazzetti Balsamic Vinegar of Modena

8 slices of baguette

2 oz gruyere cheese grated

1 tbsp chopped fresh parsley to serve

  • Step 1.

Heat the butter in a saucepan and add the onions. Cook over a medium heat for 15-20 minutes, stirring occasionally, until golden. Add the garlic and sugar and cook for a further 5 minutes.

  • Step 2.

Stir in the flour and cook for 1 minute, then mix in the wine. Stir in the stock and season with salt and pepper. Cover and simmer for 15-20 minutes. Stir in the Balsamic Vinegar and simmer gently for 2 minutes.

  • Step 3.

Preheat the grill to high. Lay the baguette slices on a baking sheet and toast until golden on one side. Turn them over and sprinkle on the cheese. Grill for 1-2 minutes, until the cheese has melted. Ladle the soup into bowls and top with the cheesy baguette slices. Scatter with the parsley and drizzle with Balsamic, to serve.

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