Winter Onion Soup

Onion has incredible immune boosting properties, so this healing soup is perfect for a cold winter’s night. 

Ingredients 

  • 4 brown onions (sliced) 
  • 1 litre vegetable stock
  • 1 cup filtered water
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons extra virgin olive oil
  • Salt and pepper to taste

Method 

Cut onions from root to tip. Sauté in olive oil in a large cast iron slow cooker (such as a Le Creuset round casserole pot), on medium heat. After 10 minutes sprinkle some salt onto the onions, as this helps to caramalise them and bring out the flavour. You can add a splash of water at this stage if your onions are looking dry. Turn down the heat a little and continue to simmer onions for around 30 minutes or until nice and browned. Add balsamic vinegar, maintaining medium-low heat, and continue to cook for another 15 minutes. Once the balsamic vinegar has been fully reduced, and onions are looking a deep rich colour, add your vegetable stock and a sprinkle of salt and pepper. Simmer on low for 40 minutes. Serve and enjoy!

Bon Appètit! 

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