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Full Online Book HomeLearning KitchenSoups - Red Onion And Roasted Cherry Tomato
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Soups - Red Onion And Roasted Cherry Tomato Post by :Johnson Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2872

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Soups - Red Onion And Roasted Cherry Tomato

3 lb. cherry tomatoes
3 large garlic cloves, quartered
3 red onions, 2 finely sliced, 1 chopped
1 large handful of fresh basil leaves
Approximately 4 tablespoons olive oil
1 oz. butter
2 teaspoons balsamic vinegar
2 heaping teaspoons dark brown sugar
salt and freshly ground black pepper
11 fl. oz. boiling water


Preheat oven to 375ºF

Place cherry tomatoes into a shallow roasting pan, along with garlic cloves and chopped onion. Scatter half a dozen basil leaves in tin and season with salt and pepper. Coat well with 3/4 of olive oil and roast for approximately 50-60 minutes, until tomatoes are soft and beginning to brown.

Melt butter and gently fry remaining onions (sliced thin) until they are tender and caramelized. After about 10 minutes, add balsamic vinegar and sugar to onions and cook for another 2 minutes.

Puree cooked tomatoes with a little water and pass through a fine sieve. Add puree and any remaining water to onions and taste for seasoning. Tear remaining basil leaves and stir into soup.

Reheat gently and serve garnished with basil leaves or flavored croutons of your choice.
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1/2 oz. butter 1/2 large onion, very finely diced 1 clove garlic 3 large potatoes1 pint of chicken stock salt and pepper Melt the butter in a saucepan and add in the onion and garlic. Up the heat a wee bit and fry the onions until nice and well browned. Not burned though. Cube the potatoes and add those in. Let them cook for about 5 minutes, stirring all the while, then add in the stock. Simmer until the potatoes are cooked through. If they fall apart don’t worry – it still tastes good. Taste then season how you like it.
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