Onion soup is one that I rarely make as onions and my digestive system aren’t the best of friends. I had purchased a veggie box/basket which included a 3 lb bag of onions as well as all sorts of other veggies. Others in my family love onion soup so that was what I made.
One of my favourite cookery books is The Essential Vegetarian Cookbook and I’ve found lots of my favourite soup recipes in here. This was a bargain $2 book, in almost new condition, from a Seedy Saturday visit a few years ago. I combined a couple of recipes to come up with the one I used.
Once the onions were carmelized in the butter and the seasonings added, they were divided into two portions, one for the beef and one for the veggie stock.
This soup is traditionally made with beef stock, however I chose to use two kinds of broth, beef and vegetable so both the meat eaters and vegetarians in the family would be able to enjoy this soup.
- 3 lb of onions, peeled and thinly sliced
- 2 tbs butter
- 1 tsp sugar
- 1 tsp minced garlic
- 2 tsp thyme
- 4 cups beef stock
- 4 cups veggie stock
- cook onions in butter
- add seasonings
- divide into two portions
- simmer in stock for about 1 hour
As usual portions of the soup were frozen for a later time. If you are choosing to just use one type of stock then you don’t need to divide the onions.
I’m sharing with Souper Sunday, where you can link up your soup, stew, chili, soupy curries, salad, or sandwich dish.
Do you have a favourite soup?
Soup is always in season, find a delicious recipe that just might become your new favourite.