I happened to have some red onions left over from my Oscar Fiesta gig so I decided to make a beyond-simple and healthy onion soup. All it took was just 4 ingredients to make a delicious soup that’s rich in Vitamin C, dietary fiber, and quercetin. When onions are simmered to make soup, their quercetin does not get degraded. It simply gets transferred into the water part of the soup. By using a low-heat method for preparing onion soup, you can preserve the health benefits of onion that are associated with this key flavonoid, which has cardiovascular and anti-inflammatory health benefits. Bet you didn’t know that, did you?
3 x red onions, thinly sliced
1 tbsp fresh thyme, chopped*
4 cups homemade veg stock
3 tbsp olive oil
*NOTE: I used lemon thyme from my garden, which gave a brilliant flavour. If you can’t find lemon thyme don’t worry, regular thyme is perfect.DIRECTIONS:
In a soup pot, saute onions in the olive oil over medium-low heat for about 20 minutes, stirring occasionally until caramelized. The onions will probably stick to the bottom of the pot, so I recommend using a wooden spatula to scrape off the bits, keeping them of course, which is going to flavour the soup tremendously. Once the onions are dark brown, add in the fresh thyme. Stir for 30 seconds then add in all the broth. Bring to a boil then down to a simmer for 15 minutes approx.
Taste and season with S&P.
Could it be easier?
Cheers to your health!
All recipes are made with the finest quality farmers’ market whole foods, natural and non-processed ingredients as much as possible.