Name: Onion Soup with Bell Peppers Rouille
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 serving(s)
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

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.

Looking to save time while preparing this recipe? Find the RICARDO Chicken Broth at IGA grocery stores.

Onion Soup with Bell Peppers Rouille

Categories

Ingredients

Onion Soup

Bell Pepper Rouille

Preparation

Onion Soup

Bell Pepper Rouille

Note from Ricardo

Personal Note