Onions are under-rated I reckon. Cheap, plentiful and a source of quercetin and allicin which help protect against harmful bacteria and also support the smallest blood vessels in the body, the capillaries.
I decided to have a go at a French-inspired onion soup. I’m sure it’s not quite as grand-mère would have made it, as I simplified it as much as I could. The result however is still délicieux and I served it with toasted sourdough rubbed with a clove of garlic and drizzled with olive oil.
The secret is cooking the onions on a low heat for ages so that they're meltingly tender. Don't rush this bit. Consider it kitchen-pottering-induced rest. Which is good for the soul after all.
- 500g onions thinly sliced
- 2 cloves garlic finely chopped
- 35g butter or coconut oil
- 1½ tbsp olive oil
- ½ tsp sugar
- 1¼ litres good-quality beef stock - my favourite is from Borough Broth Co. Vegetable stock also works – you’ll need to bump it up with a splash of soy, tamari or liquid aminos
- 1 tbsp plain or gluten-free flour
- Sea salt & lots of black pepper
- A dash of Worcester sauce
- Melt the butter (or coconut oil) and olive oil in a heavy-bottomed pan on a low heat. Add the sliced onions, garlic, a pinch of salt, the sugar and cook on a low heat for 45 minutes or so, until the onions are very soft and golden brown. Keep an eye on them and stir frequently, so that they don’t burn.
- Add the flour to the caramelised onions and stir for a few minutes over a low heat. Add the stock, a splash of Worcester sauce, season with sea salt and plenty of black pepper and bring back to the boil.
- Reduce the heat and simmer gently for at least 45 minutes, ideally an hour, stirring occasionally to check it’s not catching.
Let me know how you get on.
Here's another recipe you might like.