Earlier this week before I knew I had gotten the three “Itis’s” I was feeling poorly so I made a batch of my homemade french onion soup to help get my strength back. Well after I ate it I did perk up a little there is something very special and nourishing about home-made soups however it did not quite heal me completely so yesterday I ended up at the doctor’s office and now I am home resting on doctor’s orders and I think the hardest part is trying not too talk. I definitely have the gift of the “gab” 😉
I don’t know what it is about the allure of soup but this time I find it so nourishing and fulfilling and definitely satisfying. I also love onions and now that I know they are so packed full of good nutrition I know this recipe is a great recipe for someone who is sick and ailing. It’s a strength giving recipe!
Also french onion soup is a food item I always think that I have to go out and buy but I warn you this recipe makes a ton I know we have already had about 8 huge servings and there is still more so I think you could realistically say this recipe feeds a dozen easily or more for smaller portions.
So here is my very simple recipe for my onion soup that turned out fabulous and of course I used store-bought beef and consume this time but I am not giving up on making homemade beef stock but it just has not worked out for me so far. Oh and if you have not been able to tell I have a penchant for onions 🙂
I even did some research in addition to the health benefits of onions which are numerous as it is a natural anti-inflammatory among other things you can ready my Onion Cough Syrup post here to find out more of the wonderful health benefits of onions but onions were also considered a peasant food and lucky for the peasants it was a health food too and it is still one of the better buys in the grocery store. The humble onion is delicious and pairs well with just about any other food item.
Karen Lynn’s French Onion Soup Recipe
2 lbs. of thinly sliced onions
2 cans of beef broth
1 can of beef consume
3 TBSP. butter
1/4 C. flour
1/3 C. safflower oil (I like this one because it’s a High Heat Oil that is safer)
salt and pepper
- First using a stainless steel skillet take 1/3 C. safflower oil (or another high heat oil) and the 3 TBSP. of butter and melt it place it on a very low setting for now
- Next slice up your onions you want to have 2 lbs. thinly sliced
- After that you will toss your onions into your butter/oil mixture and start cooking
- Once they all start to soften sprinkle a tablespoon of sugar on top or an equivalent amount of another sweetener in this case I used the sugar
- Continue cooking until all of the onions are carmellized you will want to turn the heat up
- In the meantime in another stock pot place 2 cans of beef broth and 1 can of consumme and start heating up until it gets good and hot
- Once the onions are carmellized sprinkle about 1/4 c. flour over all of the onions and stir until it gets thicker
- Then pour the entire onion mixture into the stock pot
- Salt and Pepper to taste
- Cook up the entire soup for 30 to 40 minutes
- Find your favorite soup bowls and ladle in that wonderful soup
- I then put a slice of provolone in each bowl and optional you could put heels of baguette or croutons in too!
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When Live Gives You Cucumbers Make Cucumber Soup (crankypuppyfarm)