oliveoilandlemon

recipes for healthy living

Tag: Onions

Roast Onion Soup with Thai Spices

Roast Onion Soup II

It might be May but there is still a nip in the air which leads me to think of soup when I get in from work. A hectic few weeks lately means I have only really been able to cook and experiment at the weekend, but this is a pefect work night evening filler. Made with onions which have a unique combination of flavonoids and sulfur-containing nutrients and so offer great health benefits. This soup is really tasty, easy to make and a nice change from the more usual onion soups with a lovely creamy base from the coconut milk. Its also a hassel free lunch option too, some of my sourdough bread toasted with chilli oil makes a tasty desk side lunch option.

Roasted Onion Soup Thai Spices

8 medium onions peeled and quartered
1 head of garlic
1 sprig of lemongrass peeled and finely chopped
Sunflower oil
Zest and juice of a lime
Large piece of ginger peeled and finely chopped
1 red chilli chopped – include as many seeds as you like
1 litre vegetable stock
1 large tin coconut milk
3 tbsp fish sauce

Place the onions on a flat baking tray
Sprinkle over some oil, salt and pepper and roast at 180C for about 40 minutes until soft
After 20 minutes, cut the head of garlic horizontally, drizzle with oil, season and wrap in tin foil and add to the oven and roast until soft.
Heat 2 tablespoons of oil in a large pot, add ginger, chilli, lemongrass and lime zest
Cook on a medium heat for a few minutes to release the flavours, add the toasted onions.
Squeeze the garlic out of the skin and add also, with the stock and fish sauce.
Bring to the boil, simmer for 10 minutes. Add the coconut milk for the last 5 minutes,
Blend very well and season to taste.
Serve with a slice of crusty bread, toasted and drizzled with chilli oil.

Roast Onion Soup with Thai soups

French Onion Soup

We are just back from holidays and back to school is in full swing. September is a month I always loved, never minded going back, and I actually loved the process of covering my books, getting new stationary, notepads, pens and pencils. I still love notebooks and regularly get presents of pads brought back by people from their travels or spotted while out shopping. I love the weather too in Autumn, I remember in college days after summers abroad really looking forward to coming home and getting into my boots and jumpers for the winter…. ( I know, I’m strange, I admit it!)

This soup suits those kinds of days, getting cooler and blustery but still not so cold that you need a really big meal to warm you up. This makes a very hearty bowl with delicious sweetness of the onions balanced by the salty cheese. I used a balsamic vinegar with pomegranate molasses in it to add a dash of flavour to the soup as well as a few drops dribbled on top of the cheesy toasts.. delicious.

1.4kg of brown onions, peeled and thinly sliced
4 cloves garlic peeled crushed and mashed
1 ltr good quality beef stock
1 cup of water
2 tbsp brandy
1 tbsp balsamic vinegar
1 tbsp flour
2 sprigs of thyme de-stalked and chopped
2oz butter
4oz Gruyere cheese
Crusty bread sliced to make yummy Cheesy toasts

Melt the butter at a quite hot heat and tip in the onions garlic and thyme leaves.
Stir well to coat everything with butter and cook over a medium heat for about 10 minutes until they soften.
Season stir then turn up the heat to start the caramelisation process. I use a wooden spoon with a flat top and as the caramel starts to form on the pot, use the spoon to scrape it all off. This is how the lovely dark caramelised onions you need for the soup happens. Keep the heat up high,keep scraping and stirring until the onions are a delicious deep golden brown. Have a quick taste and they will be lovely and sweet, just like you want. Sprinkle over the flour and cook out for a few minutes, add the brandy and balsamic and stir well, turn the heat to medium at this point and add the stock and stir. Season and cook for about 5 minutes or so. Taste and adjust your seasoning as needed.

Prepare the toasts by placing slices of crusty bread on a tray. Lightly oil and sprinkle a good amount of cheese on top and cook under the grill until lovely and melted.
Ladle spoons of soup into a bowl,top with a cheesy toast and sprinkle a drop or two of the balsamic on top. Serve and enjoy…..perfect mid week supper or Sunday lunch starter in small portions.

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