A rich and delicious soup with caramelised onions, red wine, balsamic vinegar, beef stock and fresh thyme. Topped with a Gruyere crouton to serve.
Be careful with the amount of wine and balsamic, in particular the balsamic this recipe calls for a whopping 125ml!. It's far too much acid vinegar when you also take the wine into account, even after reduction. 1-2 TBSP of balsamic is more than enough. I ended up having to add baking soda to counter the acid, couldn't add sugar to counter it as the soup was already sweet enough. Unless you like hot and sour soup don't follow this recipe. - 06 Aug 2017