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5 Onion Soup; I reallllly love onions.

Posted Apr 12 2011 7:38am

I really love onions. I always have. When I was little, you could find me chomping on raw green onions. I still do every now and then, preferably dipped in some cream cheese.

(hey, we all have our SFB’s – Secret Foodie Behavior)

I literally cannot remember the last meal I made without onion in it or on it. Thankfully, I met a boy that likes onion too. Otherwise, I’m not so sure it would have worked out.

(you think I’m kidding!)

The funny thing about all this is that I didn’t like cooked onion until the past year! I still struggle with them sometimes but overall can now appreciate them. French Onion Soup is a new addition to my repertoire; when I made it for the first time at home , I fell in love…

The original French Onion

(isn’t she beautiful?)

If Sunday was the perfect night for cold soup , last night was the perfect night for warm soup. We went from a high of 85 and muggy on Sunday to 60 and chilly on Monday; in other words, Mother Nature is wreaking havoc on my allergies. Soup was the only answer.

I’ve been dying to make Kimberly’s 5 Onion Soup since she first blogged it over at Rhubarb and Honey . It was right up my alley, and an interesting take on traditional French Onion.

My version is kind of the Lazy-Man’s version but hey, you do what you gotta do on a Monday night. Check out the original recipe for the right way to make this soup! My adapted ingredients (serves 2 with leftovers) included:

  • 1 large red onion, thinly sliced
  • 1 large yellow or sweet onion, thinly sliced
  • 1 large white onion, thinly sliced
  • 1 large leek (white and light green parts), thinly sliced and rinsed well
  • 6 garlic cloves, minced
  • 2 tbsp Worcestershire sauce
  • 2 beef bouillon cubes
  • 2 bay leaves
  • 32 oz beef stock
  • 1 tbsp butter, melted
  • 1 tbsp flour

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So I’ve never bought bouillon cubes before. Turns out most have some pretty gross ingredients. Here’s an example of one popular brand’s ingredients:

Salt, Sugar, Flavor (Hydrolyzed Soy Protein, Salt, Partially Hydrogenated Soy Oil), Hydrolyzed Soy Protein, Silicon Dioxide (Anticaking Agent), Fat Flavor (Partially Hydrogenated Corn Oil, Flavoring), Natural Flavor (Autolyzed Yeast Extract, Salt, Sugar, Whey Powder [from Milk], Lactic Acid), Spice, Onion Powder, Dehydrated Cooked Beef, Caramel Color, Dried Beef Stock, Disodium Inosinate and Disodium Guanylate, Autolyzed Yeast, Flavoring. No MSG Added (Contains Naturally Occurring Glutamates).

So I bought Edwards & Sons brand from Whole Foods. I just like that it’s called “Not-Beef!” This ingredient list includes:

Sea Salt, Organic Expeller-Pressed Palm Oil, Yeast Extract, Organic Evaporated Cane Juice, Maltodextrin, Chicory Extract, Onion, Organic Celery, Mushroom Powder, Organic Garlic, Organic Mace Spice.

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Oh and just FYI? You need to chop a lot of onion. Do that first.

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In a pot over medium heat, cook the red, yellow, and white onions with the leeks and garlic for 15 minutes total.

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Add Worcestershire sauce, bouillon cubes, bay leaves, and stock to the onions. Reduce heat to low, cover, and simmer for 1 hour, stirring occasionally.

Stir melted butter and flour together in small bowl; pour into pot, bring to a boil, and stir until thickened.

Don’t forget to remove your bay leaves! Serve topped with croutons (check Kim’s recipe for some awesome homemade ones!), parmesan cheese, and cheesy bread for dipping.

Then, take photos of your soup on your back porch with all the fallen flower petals.

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This soup was great! Very French Onion but…lighter. It really hit the spot on a chilly evening. 

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On the side, we had carbs cheesy bread and Alexia French Fries. Here’s a trip when making frozen fries…paint them with olive oil and broil the last minute or two. Super crispy! I think I’ve mentioned this before but it’s worth mentioning again.

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Let’s kick this Tuesday’s butt!

Question: What’s your Secret Foodie Behavior?

(Not only do I enjoy dipping green onions into cream cheese, I will load chopped onions onto a bagel with plain cream cheese. Yum!)

Bonus Question: What’s your take on onion?

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