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After Christmas Cleansing Onion Soup
A silky dream, loaded with caramelized onion flavour. To date, everyone I have made this for has loved it. It’s also easy to make vegetarian and vegan too, so it’s brilliantly versatile. Because of the ingredients and the way it’s made, it has rich, gravy overtones so you don’t feel completely cut-off from your Christmas dinner!
Get more recipes, tips, and printables at: www.isabellemckenzie.com
Prep Time: 10:00
Cook Time: 00:50
5 tablespoons butter
5 medium onions or 3 large onions, peeled and roughly chopped (i prefer to use red onions for a sweeter taste)
3 cloves garlic, peeled and chopped
handful of mushrooms, chopped
2 generous tablespoons of stock in 6 cups of boiling water (use the stock of your choice: beef, chicken, or vegetable); or 4 cups broth (your flavour choice. )
1 - 2 tsp. marmite, optional, but highly recommended for savoury flavour
2 bay leaves
3 tbsp. dried thyme and rosemary; or fresh thyme leaves and 2 tbsp. chopped fresh rosemary.
1/3 - 1/2 cup heavy cream
salt and pepper
1In a large saucepan, add the butter and saute the onions, mushroom and garlic, then immediately salt to taste, this is an important step; then add your herbs generously - so shake your dried thyme and rosemary liberally over all the contents of your pan, and then lastly your pepper.
2Cook over medium heat, until soft. To ensure this use a 20-minute timer, although it may take 30+ minutes. Lower the heat if needed.
3Boil your kettle, and add hot water to a jug, then add your stock, and your 1-2 tsp. marmite if you are using it.
4Leave on medium heat and simmer for another 20 minutes.
5Next, remove the bay leaves and then use a blender to puree your soup; then return the mixture to your pan to keep warm. The soup is ready to serve.
6Before you do so, simply add the cream to the soup and mix in with a spoon.
NOTES: For vegans simply replace the butter with quality olive oil, and don’t bother with the heavy cream. Because this Creamy French Onion Soup Recipe is pureed, don't worry about perfect slices of onion, just chop them roughly. No immersion blender? You can also use a stand blender, but be careful. Work in small batches, and place a towel over the OPEN vent in the lid. That way the steam can escape, but you don't get sprayed with hot soup. Get more recipes, tips, and printables at: www.isabellemckenzie.com
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