Onion Soup with Bell Peppers Rouille

Onion Soup with Bell Peppers Rouille

  • Preparation 15 min
  • Cooking 25 min
  • Servings 6

Categories

Ingredients

  • Onion Soup

    • 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
  • Bell Pepper Rouille

    • 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

Preparation

  • Onion Soup

  • Bell Pepper Rouille

Note from Ricardo

You can blend the rouille in the food processor for a smoother texture. The Vidalia onion is a large, juicy, sweet and tangy flavored onion with a pale yellow skin. It looks like the Spanish onion.

Personal Note