With the nights closing in and November 5th coming up, it’s time for a warming recipe to keep the chill off your bones. This onion soup recipe comes from Minno Kitchen, an event catering company based in Kent.
Katy from Minno Kitchen says: “I am so happy to be sharing this onion soup recipe with you all – Minno Kitchen cooks up indulgently healthy feasts that bring people together; from dinner parties and small celebrations through to weddings and big events our food is full of love and is created to share.
As the weather is turning and the leaves drop this recipe is a perfect nod to all things autumnal – leeks and onions are ready for harvesting, and cooking them until caramelised adds a lovely sweet depth to this soup. This is a hearty bowl so makes a filling lunch or a quick supper and is especially delicious with some cheese on toast to dunk into it!”
Makes 6-8 bowls
Ingredients
- 4 onions
- 1 leek
- A big knob of butter
- Splash of olive or rapeseed oil
- Sea salt
- A sprinkle of chipotle chilli flakes
- 800g (2 tins) of pinto beans
- 1 litre good quality chicken stock
- 200ml crème fraiche
- For an extra punch of spice – a dollop of chipotle paste or chipotle Tabasco
- To sprinkle on the top, chopped fresh coriander
Method
- Begin by finely slicing the onions & leek. Put them into the pan with the butter, oil and a generous sprinkle of sea salt.
- Simmer them on a medium-low heat for about 30 minutes or until they are a lovely brown colour.
- Next drain the pinto beans and add these to the onions along with chilli flakes and chicken stock
- Bring to the boil and simmer for 20 minutes before adding the crème fraiche and stirring
- Add the dollop of chipotle paste or tabasco at this point if you would like it a little spicier
- Bring back up to hot then sprinkle with the fresh coriander, and serve.
