Onion Soup With Red Wine (Jack Monroe)

Tips: For a lighter summery version, replace the red wine with white wine and stir through a dollop of natural yoghurt just before serving. To make this go further, add a handful of red or brown lentils.

Updated at: Thu, 17 Aug 2023 09:02:54 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories101.9 kcal (5%)

Total Fat3.8 g (5%)

Carbs8.9 g (3%)

Sugars4.8 g (5%)

Protein4.8 g (10%)

Sodium252.6 mg (13%)

Fiber1.4 g (5%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2cloves of garlic

500gred onions

or white

1 tablespoonoil

2 sprigsfresh thyme

50mlred wine

500mlbeef stock

or vegetable

1 teaspoonmarmite

optional for veg stock

Instructions

Step 1

Peel and thinly slice the garlic and onions and dice the potato and put into a medium non-stick saucepan with the oil and thyme leaves.

Step 2

Put the pan on a low heat and cook for about 10 minutes, until the onions are soft. Take care not to let them brown, and stir occasionally to stop them from sticking to the pan.

Step 3

Pour in the wine and simmer for a few minutes before adding the stock, and marmite, if using. Turn the heat up to bring to the boil.

Step 4

Reduce to a simmer and cook for 20 minutes, then serve.