A lighter version to the original, it may not be as hearty, but still tastes great and is kinder to your waistline.
- 3 medium sized onions
- 2 teaspoons olive oil
- 2 teaspoons worcestershire sauce
- 2 tablespoons red wine
- 3 tablespoons balasamic vinegar
- 5 beef bouillion cubes/stock
- 4 cups water
Cut the onions into thin rings and saute in the olive oil. Once browned, add red wine.
Once the red wine has been absorbed, add the worcestershire sauce and 2 tablespoons of balsamic vinegar.
Finally, add the water and bring to the boil. When boiling, add the beef stock/cubes, 1 tablespoon of balsamic vinegar and salt and pepper.
Let the soup simmer for a couple of minutes and then serve