Simple Onion Soup for Meatless Monday

by Gavan on March 7, 2011

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?

RECIPE:
Serves 2

3 x red onions, thinly sliced
1 tbsp fresh thyme, chopped*
4 cups homemade veg stock
3 tbsp olive oil
S&P

*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.

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{ 7 comments… read them below or add one }

Liana March 18, 2011 at 5:20 am

Did you use butter, olive oil or other oild to saute the onions? Would love to try this today, so simple and delicious looking!

Gavan March 18, 2011 at 8:32 am

Liana, I used olive oil to saute the onions–I’m not much of a butter man. Let me know how it turns out! Cheers, G

Megan April 7, 2011 at 6:52 pm

Wow! I just made this soup this evening and I’m blown away! Believe me, I’m no cook, so I had low expectations for myself, but this soup turned out so flavorful! I didn’t have any fresh thyme so I used some dried thyme in my spice cabinet (I know, not ideal). I also added some shiitake mushrooms as well just as the onions were browning. Absolutely delicious–I will certain make it again!

Thanks for the great, easy recipe!

Gavan April 11, 2011 at 6:13 am

Thanks Megan. Good improv using the mushrooms. I’m sure that tasted great. I appreciate the feedback.
Cheers.

Heather September 6, 2011 at 5:18 pm

Thanks for all these great dishes. Is there a difference in using red, white or yellow onions for this or other soups?

Gavan September 13, 2011 at 5:27 pm

Hey Heather, Great question. You could use any type of onion. Reds are typically sweeter though there are also sweet yellow and white varieties like Walla Wallas, Vidalias and Maui onions. Let me know what you try! Cheers

Mo May 4, 2013 at 6:00 pm

This was delish! I put in split red lentils to add more heft for my boys. It is all gone! Thanks for sharing this one.

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