Super easy onion soup
Onion soup might be one of the simplest soups, but because of its simplicity, you want to take extra care when making it. Since the main ingredient are onions and you don’t add much else in great proportions, you can’t hide behind other grand flavours. So you want to properly caramelize the onions to get that delectable balance between savoury and sweet. To add just that extra bit of oomph, I like to add some Marmite, it seems to enhance the flavour of the onions.
The history of French onion soup
Did you know that French onion soup is positively archaic, it was even mentioned in a 14th-century cookbook. I’m sure more countries ate soup made with mainly onions back then, but the French wrote it down. And not just that, but centuries later they improved it by making it into a posh meal, by grating cheese on top. Maybe the best idea anyone has ever had, for what doesn’t get better with some cheese on top.
It makes sense that the paupers of the olden days would eat onion soup, onions, after all, keep for a long time. Not just that but they’re also reasonably easy to grow and if you lived in town reasonably cheap to buy. Soups have always been a staple, especially for the poor who ate a lot of thin watery gruel like soups. So combining the most affordable vegetable with the most economical dish, is a logical result. I’m just happy that nowadays we can have a budget-friendly and delicious soup because a thin watery soup doesn’t soup very appetising.
Tips for extra flavour
I like to slice the onions and immediately add then to the pot, that way, the onions can sautee while I’m still slicing. After I’ve sliced all the onions and added the garlic and Marmite, I can clean up without any rush since I will need to wait for some time anyway.
For an adult-only soup, add a splash of brandy or whiskey once the soup finished, or replace half a cup of the stock with some white wine. It creates a lovely warming soup with a nice deep flavour. But I tend to make it without any alcohol so that even the baby can munch on this lovely soup.
If you’re like me and sometimes forget to add the flour before adding the stock, all is not lost. You can combine 3 tablespoons of corn starch or even just plain flour, with some cold water in a jar and shake it until well combined. Then while stirring, add it slowly to your soup, this way your soup will still end up the same as when you would have added the flour at the start.
If you’re in a rush and you can’t wait 20 minutes until the onions have properly caramelised. Then you can add 1 or 2 teaspoons of sugar while sauteeing to help things along.
Want to make more delicious soups? Why not try some spicy potato curry soup.
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Rich onion soup
Ingredients
- 1 kg onions
- 1-3 cloves garlic
- 3-6 whole cloves
- 1 tsp marmite
- 1 Liter vegetable or chicken stock
- 3 tbsp plain flour
- salt & pepper to taste
Instructions
- Start by slicing the onions into thin half-moon strips, you can slice them thicker, but I prefer them thin, then grate the garlic.
- Add the onions, garlic, cloves, and the marmite to the pot with some oil, and sweat the onions on low to medium heat. After about 10 to 20 minutes, the onions will have drastically decreased in size, and a lovely aroma will come from the pot.
- Then add the flour into the pot and mix well with the onions, until they are well coated. Slowly add in the stock while stirring to prevent clumping, then bring to a boil and let simmer for 15 to 20 minutes.
- To serve, add a slice of bread with some cheese on top, into the bowl of soup and grill until melted under a moderately hot grill.
