Onions are one of the world's healthiest foods. Richly packed with dietary flavonoids they offer protection against all kinds of disease and it's interesting that the quercetin found in onions doesn't become degraded when simmered to make soup, it just gets absorbed into the liquid. I love onions and last week I must have consumed an average of at least two onions a day, we use them in every dish we cook.
A simple recipe, this onion soup is thickened using sweet carrots rather than grain. Colourful and delicious it's comforting as well as very nutritious. Talking about "simple", I recently found a fantastic website called Minimalist Bakery, you really MUST check it out! Its two authors also share my simplistic views of cooking and baking. Why make something complicated when it doesn't need to be. Don't get me wrong, I can do complicated, I just don't have the time in the evening or even at the weekend to be cooking all day. One day I may surprise you with a very complicated recipe but until then most of my recipes will be straight forward, healthy, economical and above all, simple to make. This recipe serves 3 to 4 people.
1 kg yellow onions (about 6) plus another 2 for garnishing
3 medium carrots
2 sticks celery
2 large cloves garlic crushed
1¼ litres filtered water
3 tblsps extra virgin olive oil, butter or coconut oil
1 bay leaf
1 rounded tsp dried thyme
2 tblsps freshly chopped parsley
2 sprigs rosemary
sea salt & freshly ground black pepper
freshly chopped parsley to garnish
- Thinly slice the onions.
- Heat a couple of tablespoons of extra virgin olive oil, butter or coconut oil in a large saucepan and sauté the onions over a medium to high heat, stirring regularly until they turn golden brown, taking care not to burn them.
- Add the crushed garlic when the onions are turning brown and stir.
- Pour in the filtered water and add the bay leaf, thyme, rosemary and parsley when the onions have browned.
- Peel and chop each carrot into large chunks and add to the pan.
- Wash and chop the celery sticks into chunks and add to the pan.
- Season with sea salt and freshly ground black pepper.
- Bring to the boil and simmer for about 30 to 40 minutes until the carrots are soft.
- Meanwhile, slice the extra 2 onions, heat a tablespoon of extra virgin olive oil, butter or coconut oil in a large saucepan and sauté the onions over a medium to high heat, stirring regularly until they are golden brown, taking care not to burn them, these will garnish the soup.
- Strain the soup and add the carrots and celery to the liquid, leave the onions on one side to add back into the soup. Remove the rosemary stalks.
- Using a hand blender, blend the carrots, celery and the liquid, this thickens the soup a little adding additional water if you wish.
- Stir the onions back into the soup.
- Serve into dishes.
- Garnish with the extra caramelised onions and chopped parsley.
If you wish you can add slices of bread, sprinkle with grated cheese and put the dishes under the grill to make French Onion Soup.
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This recipe has been linked to Fat Tuesday, Hearth & Soul Blog Hop, Allergy Free Wednesdays, Wellness Weekend, Wholefood Fridays