Italian onion soup
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.
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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.