French Onion Soup

 
Onion soup.JPG

Simplicity is always a winner in my kitchen, why complicate cooking when all you need is a handful of fresh seasonal ingredients. Soups are a favourite of many, there is something magical about them that is comforting, satisfying and makes you feel happy. It is top comfort food when the weather is cold as a bowl of hot soup can increase our body temperature and warm us from inside out. 

 Soups are generally easy to prepare, eat and digest, they also provide hydration to the body alongside many beneficial nutrients and a sensation of feeling full.

Combinations are endless, anything can go in the pot. This onion soup is deliciously hearty and satisfying, it is simplicity at its best. The sweetness from the caramelised onions against saltiness of the broth and the tantalising aroma of the butter makes it my number one winter soup.

 Soups were always a winter winner at my neighbourhood coffee shop in London, and if you ask me, it was a winter-long love affair and fitted perfectly into my daily soup board. NOTHING beats the winter blues like a great big bowl of onion soup.

More soup ideas here.

Servings: 4

Preparation Time: 5 minutes

Start to finish: 1 hour 5 minutes

Caramelising onions: 40 minutes

Ingredients:

    50 grams of butter

4 large Spanish white onions

2 tablespoons all-purpose flour

1 1/2 litres beef stock

1 teaspoon salt

1 teaspoon black pepper

8 slices of baguette

80 grams of shredded gruyere cheese

Method:

  • Slice the onions into thin wings.

  • Melt butter and sauté onions on medium-low heat onions for 30 to 40 minutes until golden and caramelised. Stir them every now and again.

  • Add flour and cook 1 minute.

  • Add the stock, salt and pepper, stir, cover and cook 15 minutes just until flavours combine.

  • Ladle the soup between 4 onion soup bowls or any ovenproof bowl.

  • Place 2 baguette slice on top of the soup and a handful of shredded gruyere.

  • Place under the grill until cheese is melted and slightly golden.

Notes:

  • You can make your own beef stock or use ready-made stock in the form of liquid or cubes.

  • Any other stock may be used.

  • The onions must caramelise and not fry.

  • Any cheese with melting characteristics works as a substitute to gruyere.

Per serving: 335 Calories; 18g Fat (50.7% calories from fat); 11g Protein; 28g Carbohydrate; 3g Dietary Fiber; 49mg Cholesterol; 4225mg Sodium.  

 
Soups, Vegetarian Lunch, MediterraneanMaha NComment