My children claim not to like onions, but at the moment my four-year-old wants this soup for supper EVERY NIGHT! I never told them what it was made of until very recently. It was known in our house as “That sweet soup we had for Christmas” and when they asked me what I made it with I said “yummy sweet vegetables and stock”. This week they pinned me down to specify what vegetables, so I spilled the beans, or should I say the onions… and they’re still gobbling it up! I still don’t think they’ll admit to liking onions though.
This goes really well with some toasted cheese made with the Fullinatural wholewheat bread and du Plooy Dairy cheddar. I pair that with a green salad for a lovely easy supper.
This soup has a myriad of health benefits. Onions are great for supporting detoxification in the body and bone broth, a superfood you can make at home, comes with a host of health benefits…not least of all more youthful looking skin and a healthier gut. You can read more about the history and benefits of broth here. If you’ve not made your own broth before but would like to, here’s how. To top it all off, the sour cream added once the soup has cooled slightly adds a probiotic punch to the meal.
1kg white onions
4 Tbsp butter
1l Beef Stock
1/2 cup sour cream
2 tsp Himalayan salt
Melt the butter in a medium pot over medium high heat. Add the onions and stir to coat in butter. Place the lid on the pot and turn down the heat to low.
Allow the onions to saute in the butter for about 15 to 20 minutes until glassy. Stir frequently.
When the onions are all soft and glassy, add the beef stock and turn up the heat to bring the pot to the boil. Simmer for 5 minutes and turn off the heat. Allow to stand for 10 to 15 minutes to cool a bit.
Add the sour cream and salt to taste and blend the soup thoroughly into a smooth consistency.
Serve as desired.
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