If you like to cook, you already know that onions are a vital part of any recipe. Despite their eye watering reputation, onions are a nutritional super food. Onions are high in vitamin C and are also a good source of dietary fiber and folic acid. They are also a major source of a flavonoid called quercetin. Flavonoids are very similar to antioxidants and are often classified as such. Cooking onions will diminish some of the beneficial properties, unless they are being simmered in a liquid, such as soup.
Read more about onions here.
One of my favorite recipes that uses onions is onion soup! Perfect for a cold wintry day, this soup will warm you up.
This is a simple recipe that can be adapted in many ways. Traditionally, onion soup is made with beef stock, however, this soup is vegetarian.
- 5 tablespoons butter
- 2-3 medium onions (thinly sliced)
- 1 tablespoon flour
- 5 cups water (or vegetable stock)
- Salt/pepper to taste
- Garlic powder ( to taste)
- Crusty French bread (or any bread, softer breads should be toasted)
- Sliced cheese such as Swiss, cheddar or Gouda
- Melt butter in a large sauce pan. Add onions. ( I chop them in the Vitamix) Cook over low heat, stirring often until they become soft and translucent.
- Sprinkle in the flour and stir for a few minutes.
- Pour in water or stock. Add seasonings. For seasoning without stock, I add salt, black pepper, garlic powder, dried thyme, and my homemade veggie powder.
- Bring to a boil. Then reduce heat to a simmer, cover and cook for 45 minutes. Stir occasionally.
- Slice bread and place in the bottom of an oven proof bowl or soup mug.
- Add soup and top with the cheese.
- Bake in 350′ oven until the cheese is toasted and bubbly.
- Remove from oven and allow to cool a little before serving.