Red onion soup

Ingredients for 5 servings:

• 500 g onion(s), red
• 4 tbsp oil
• some salt
• 50 ml red wine
• 150 ml apple juice
• 2 tbsp tomato paste
• some chili powder, or a piece of fresh chili pepper, finely chopped
• 1 liter meat broth
• ¼ vanilla pod(s), slit
• some pepper
• 1 tsp marjoram, dried
• 3 slices of rye bread
• 100 g crème fraîche
• 4 tbsp cream

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

with a hint of vanilla

Peel the onions and slice into thin rings. Heat 2 tablespoons of oil in a frying pan and sauté the onions with a little salt for 10 minutes, stirring frequently. Remove 4 tablespoons of the sautéed onions and set aside. Then pour red wine over the remaining onions and reduce. Pour in the apple juice and also allow to reduce. Then add the tomato paste, the chili pepper or the ground chili, and the marjoram and fry briefly. Pour in the stock and season with salt and pepper. Cover and simmer gently for 15 minutes over low heat. Dice the bread slices and lightly toast them in the remaining oil in a pan. Push the bread to one side and add the previously reserved onions to the pan and fry them. Season the soup with crème fraîche, cream, salt, and pepper. Remove the vanilla pod and purée the soup. To serve, ladle the soup into bowls and garnish with toasted bread and fried onions.