Rainy Sunday Onion Soup Recipe

Posted by Simply Pallets on

In case you haven't noticed already, Matt and I are always all over the place. In the last week alone we had two family visits, went on two hikes, fortified our chicken coop, added more chickens and ducks to our flock, and moved Camryn into her own room, which we had to set up. Add in orders, cooking, cleaning, and all the daily norms and you have got a crazy household.

For that reason it was especially nice to make some simple soup today. We recently received a "Twelve Months of Monastery Soups" book that we absolutely love.All the recipes are really simple and use basic ingredients we tend to have on hand all the time, making it really easy to implement new recipes. When I bought a bag of onions without realizing Matt had already done so I knew exactly what to do- Basic Onion Soup!

Below I will share the original recipe as well as how we chose to modify it. It's one of those soups you can't mess up, and the smell of it throughout the house makes for the perfect rainy day recipe. Let us know if you give it a try! Happy Sunday!

 

ORIGINAL RECIPE

Ingredients

6 large onions

6 tablespoons olive oil

6 cups water or stock of choice

4 bouillon cubes (if soup stock is not used)

Salt and pepper to taste

6 slices bread, toasted salt and pepper to taste

grated Gruyere cheese

1. Cut the onion into thin slices. Pour the oil into the soup pot and cook the onions slowly until they turn brown. Stir continually.

2. Add the water and bouillon cubes (or stock). Bring the water to a boil, boil for 5 minutes, and simmer for 10 more. Add salt and pepper. Stir well.

3. Pour the soup into oven-proof bowls. Add a slice of toasted bread on top, cover the entire top of the bowls with grated cheese, and carefully place the bowls into a preheated oven (350 degrees) for 5 to 10 minutes. Serve the soup when the cheese begins to bubble.

OUR MODIFIED VERSION (dairy-free)

Ingredients

6 large onions

*2 fresh cloves of garlic

*1 bundle chopped kale

6 tablespoons olive oil

6 cups water or stock of choice

4 bouillon cubes (if soup stock is not used)

*Salt and red pepper flakes to taste

(*Modifications)

1. Cut the onion and garlic into thin slices. Pour the oil to the soup pot and cook the onions slowly until they turn brown. Stir continually.

2. Add the water and bouillon cubes (or stock). Bring the water to a boil, boil for 5 minutes, and simmer for 10 more. Add salt and pepper. Stir well.

WHAT WE WOULD DO DIFFERENTLY

This soup was so easy! It was really light and pairs perfectly with some homemade bread. If I were to make it again I would definitely add a few fresh tomatoes. If I were trying to make it a more filling meal I also think some white beans and ground turkey would be great additions.

 

Did you make it your own way? Let us know what you changed and how it turned out in the comments!


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