Classic onion soup
This healthy and very simple soup is winter comfort food perfection. Make your own chicken stock from the bones of a roast chicken or buy some with little or no added salt for the best results
SERVES
4
TIME TO MAKE
1 - 2 hours
MEAL TYPE
Lunch
SERVES
4
TIME TO MAKE
1 - 2 hours
MEAL TYPE
Lunch
Method
In a large pot saute the onion slowly with the oil until very soft and mushy but not very brown. This could take over an hour so please be patient.
When the onion is thoroughly cooked add the chicken stock and vinegar and bring to the boil, continue to cook slowly for 15 minutes
Serve with some fresh herbs if available and wholegrain bread
For a vegetarian option just replace the chicken stock with vegetable stock
4 Serves
8 Serves
10 Serves
25 Serves
50 Serves
5
onions, sliced
3 tbsp
olive oil
1 litre
chicken stock
2 tbsp
white wine vinegar
Per serve
Energy
444kJ
Total Fat
9.5g
Saturated Fat
1.6g
Total Carbohydrate
2.5g
Sugars
1.9g
Dietary Fibre
0.5g
Sodium
520mg
Method
In a large pot saute the onion slowly with the oil until very soft and mushy but not very brown. This could take over an hour so please be patient.
When the onion is thoroughly cooked add the chicken stock and vinegar and bring to the boil, continue to cook slowly for 15 minutes
Serve with some fresh herbs if available and wholegrain bread
For a vegetarian option just replace the chicken stock with vegetable stock
Method
In a large pot saute the onion slowly with the oil until very soft and mushy but not very brown. This could take over an hour so please be patient.
When the onion is thoroughly cooked add the chicken stock and vinegar and bring to the boil, continue to cook slowly for 15 minutes
Serve with some fresh herbs if available and wholegrain bread
For a vegetarian option just replace the chicken stock with vegetable stock
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