Caramelised onion and white bean soup with thyme
Onions cooked slowly until sweet and brown, with red wine, balsamic and white beans to make it a proper meal. It takes an hour, but most of that is stirring now and then.
- Time
- 60 min
- Serves
- 2
- Kind
- Soup
- Also
- Gluten-free
Made without gluten ingredients. If you avoid gluten strictly, check the labels on: vegetable stock cube.
Method
- Halve the onions and slice them thinly. Crush the garlic. Drain and rinse the cannellini beans. Chop the parsley.
- Warm the olive oil in a large, heavy pan over a medium-low heat. Add the onions with a good pinch of salt and cook for 35 to 40 minutes, stirring every few minutes, until they are soft, sweet and deep golden brown. Add a splash of water if they start to catch.
- Stir in the garlic and thyme for 1 minute.
- Turn the heat up high, pour in the red wine and balsamic vinegar and let it bubble for 2 minutes, scraping up the sticky bits from the bottom.
- Add the beans, along with the stock cube crumbled into 600 ml of boiling water. Simmer for 10 minutes.
- Mash a few beans against the side of the pan to thicken the broth, then add salt and pepper to taste.
- Ladle into bowls and top with the parsley.
Tip Use a wide, heavy pan so the onions brown rather than steam. Keep the heat low, and add water if they catch.
Per portion
| Energy | 450 kcal |
| Protein | 14 g |
| Carbohydrate | 49 g |
| of which sugars | 24 g |
| Fat | 16 g |
| of which saturates | 3 g |
| Fibre | 14 g |
| Salt | 2.39 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- onion5
- garlic3 cloves
- cannellini beans1 tin
- red wine100 ml
- balsamic vinegar1 tbsp
- dried thyme1 tsp
- vegetable stock cube1
- olive oil2 tbsp
- parsley½ bunch
