Plant Based Mum Blog

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Winter Onion Soup

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


  • 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


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!