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Health, Home, and Happiness: Homemade Onion Soup

Tuesday, January 26, 2010

Homemade Onion Soup



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The first time I made this soup I was surprised at how rich it tasted.  Hubby, not normally a soup person, enjoyed it as well.  Onion soup, not from a mix, is made simply with few ingredients.  It is well liked by everyone and because it's made with inexpensive ingredients, it's easy on the budget as well. I hadn't thought to make onion soup until I had a Costco-sized bag of onions, a bunch of chicken stock, and a snowy day at home, but now we make it regularly.

It's easy, all I do is chop up two or three onions, caramelize in coconut oil, add about a quart of chicken stock, the same amount of water, and sea salt to taste.


Chopped onions. I keep a few in the fridge because then they don't make me cry as I cut them.  And I'm using a bread knife here. No cooking secret there- I was running low on clean knives.

Melted about a tablespoon of coconut oil in the bottom of the pan (I love this little pan, a 1 quart calphalon that I got for our wedding) and added the onions, covering and stirring every once in a while.  Medium heat.



After about 45 minutes I added broth and sea salt, cooked til boiling. 

Added some green beans too, since I had some in my freezer.  Blended with my immersion blender (just a cheap one from Target) for the kids- they drink theirs out of sippy cups (they love soup).

More:
Butternut Squash soup
Making chicken stock
Lentil Soup
About Real Sea Salt

A part of Tasty Tuesday




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3 Comments:

Blogger Nadine said...

Onion soup is a favorite thing for us french people...well at least for my family...
We add a crusty bread to it and voila...supper is served.

January 26, 2010 at 8:43 AM  
Blogger kc said...

I love onion soup! I make mine with beef broth instead of chicken and butter instead of the coconut oil and add some Kelly Gold swiss cheese on top of each serving - sort of a crouton-free french onion soup.

January 27, 2010 at 3:14 AM  
Blogger Cara said...

Those additions sound great! I'm sure that the soup is versatile, you can use a variety of broths and fats, that's what's awesome about soup, isn't it?

January 27, 2010 at 7:17 AM  

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