Onion Soup with Bell Peppers Rouille
Onion Soup with Bell Peppers Rouille
Ingredients
- 2 large white onions, cut into 1/4-inch (1/2-cm) thick slices
- 1 large Vidalia sweet onion, cut into 1/4-inch (1/2-cm) thick slices (see note)
- 3 tablespoons (45 ml) butter
- 5 cups (1.25 litres) chicken broth
- Salt and pepper
- 1/2 red pepper, seeded and finely chopped
- 1 tablespoon (15 ml) store-bought sundried tomato pesto
- 1 clove garlic, finely chopped
- 1 egg yolk
- 1/2 cup (125 ml) vegetable oil
- 1/4 cup (60 ml) grated Parmigiano-Reggiano cheese
- 4 long toasted baguette slices
Instructions
- In a large saucepan, sauté the onions in the butter without browning over medium heat for about 15 minutes. Season with salt and pepper. Add the chicken broth and bring to a boil. Cover and simmer over medium heat for about 10 minutes or until the onions are tender. Add broth as needed. Season with salt and pepper.
Onion Soup with Bell Peppers Rouille