Traditional and unconventional onion recipes. Hearty soup 5 different ways

Are you also a soup lover? And do you like onions? Today we will show you how you can use this vegetable in soup.

The basis is, of course, onions and meat broth. The other ingredients can be chosen according to taste and the result can have many variations.

From one base, we can cook several types that differ in taste and appearance.

Come take a look and decide which onion soup recipe wins for you.

French onion with cheese

French onion soup is first boiled and then baked in the oven with a layer of cheese. This creates a cheese crust, which is typical for this soup

Ingredients

• 4 tablespoons of butter
• 1 teaspoon of salt
• 2 large red onions, thinly sliced
• 2 large yellow onions, thinly sliced
• 1.4 liters of chicken stock
• 0.4 l beef broth
• 1/2 cup red wine
• 1 tablespoon Worcestershire sauce
• 2 sprigs of fresh parsley
• 1 sprig of fresh thyme
• 1 bay leaf
• 1 tablespoon balsamic vinegar
• salt and freshly ground pepper
• 4 thin slices of French bread
• 8 slices of Emmental cheese
• 1/2 cup shredded mozzarella
• 4 pinches of red pepper

Method

• Melt the butter in a saucepan, stir in the salt and all the onions. Cook for 35 minutes, stirring frequently.
• The onions should caramelize slightly and overall we should reach an almost syrupy consistency.
• Then pour both broths, red wine and Worcester into the pot. Tie the parsley, thyme and bay leaf with string and place in the soup.
• Allow to simmer gently for about 20 minutes, stirring occasionally.
• Remove the herbs from the soup, lower the heat and add the wine vinegar, salt and pepper. Cover with a lid and let it heat on a low flame.
• Meanwhile, preheat the oven, ideally if you have an oven with a grill.
• Put the slices of bread (you can also use toast) on baking paper and fry for about 3 minutes on each side until crispy. Do not turn off the oven.
• Prepare four bowls that are suitable for the oven. Fill them 2/3 full with soup.
• Place a toasted slice of bread on it, two slices of Emmental cheese on top and grated mozzarella on top. Sprinkle with a pinch of paprika.
• Place the bowls on a tray lined with baking paper and place in the oven. Bake (grill) for about 5 minutes until a golden brown crust forms on top of the soup.
• The soup may overflow from the bowl and make a crispy cascade around the edges. The French onion is ready and we serve it immediately after taking it out of the oven.

A simple creamy onion soup

If we use cream and mix the soup, we get a creamy onion soup, which we serve with grated cheese and toasted pieces of bread

Ingredients

• 2 cups thinly sliced onions
• 6 tablespoons of butter
• 1/2 liter of chicken stock
• 1 chicken broth
• 1/4 teaspoon pepper
• 3 tablespoons plain flour
• 1.5 cups of milk
• 100 g processed cheese
• grated cheddar
• freshly chopped parsley

Method

• In a large pan, fry the onion in three tablespoons of butter until soft. Add stock, stock and pepper.
• Bring to a boil and remove from heat.
• Heat the rest of the butter in a large saucepan, add the flour and stir briskly.
• Add milk while stirring constantly. Cook for about 2 minutes. Reduce the heat and add the melted cheese.
• Add the onion with the broth. Mix thoroughly and cook for a while until the cheese is completely melted.
• The creamed onion is ready, sprinkle it with grated cheddar, fresh parsley and you can serve.

Grandma’s Onion

Grandma’s classic onion soup is a denser version of onion soup, where root vegetables and dried mushrooms are added to the base. It’s the perfect soup to warm up in winter

Ingredients

• 200 g beef front
• 2.3 l beef broth
• 200 g of potatoes
• 200 g of root vegetables
• 10 g of dried mushrooms
• 2 cloves of garlic
• 350 g of onion
• 3 eggs
• 1 slice of bread
• salt, ground cumin, soup spices, fresh parsley

Method

• Cut the beef into cubes and cook with the beef broth.
• Once the meat is cooked, add diced potatoes and cleaned and chopped root vegetables.
• Also add the previously soaked dried mushrooms and pressed garlic. Cook until soft.
• In the meantime, clean and cut the onion into rounds. Put together with the ground cumin in the soup and cook for 10 minutes.
• Then beat the egg into the soup, add the soup spices, or add salt.
• Fry the cubed bread in a pan.
• Finally, add chopped parsley to the soup.
• The finished dish is served with cubes of toasted bread.

Healthy soup with onions and eggs

Onions with eggs are also excellent, where, like garlic, we pour beaten eggs. It is a quickly prepared soup made from ingredients that we usually always have on hand.

Ingredients

• 1 tablespoon of olive oil
• 3 small onions, thinly sliced
• 3 teaspoons of ground ginger
• 3 cups chicken or vegetable broth
• 3 beaten eggs
• 3 tablespoons of fresh chopped spinach
• juice and zest of one lemon
• salt
• grated parmesan for sprinkling

Method

• Heat the fire in the pot. Add onion and mix thoroughly. Cover with a lid and let the onion turn golden, stirring frequently.
• Add stock and ginger. Increase the heat and bring to a boil.
• Lower the heat, pour in the beaten eggs with one hand and stir them into the soup with the other. Keep stirring until the eggs are cooked.
• Add the lemon zest and chopped spinach, stir until the spinach turns a light green color. Add lemon juice and salt, to taste.
• The soup will be even more delicious if you sprinkle it with grated Parmesan cheese before serving.

Honest Czech onion soup

For those who enjoy classic and traditional dishes, we also have a recipe for Old Bohemian Onion Soup. It is simple and the whole family will enjoy it.

Ingredients

• 4 large onions
• 2 small/medium potatoes
• 3 tablespoons of olive oil
• 4-5 pieces of mushrooms
• 2 spoons of cream
• Salt and pepper
• 4 tablespoons plain flour
• Green string or cheese for decoration

Method

• First, peel the onion and cut it into slices.
• Heat the oil in a pan and fry the onion. Then dust it with flour and fry it for a while longer.
• Pour cold water over the onion, stir and cook for another 20 minutes.
• Meanwhile, cut the potatoes into cubes and peel the mushrooms, which you also cut into slices.
• After cooking the onion, mix everything and strain.
• Fry the sliced potatoes and mushrooms in a pan with oil.
• Add the roasted potatoes and mushrooms to the soup and then cook until soft.
• Finally, you soften the soup by adding cream.
• Serve the finished soup in bowls decorated with green nati and cheese. If you want, fry more croutons on top.

Onion can also be prepared from dried or fresh mushrooms. If we don’t have seasonal mushrooms, purchased white mushrooms, oyster mushrooms or portobello mushrooms will always work well.

The base of onion is meat broth. With a squint, you can also replace it with bouillon cubes.

Reasons why it is important to eat onions

This miraculous vegetable helps us with various serious diseases and health problems. Many studies have shown that it can protect the nervous and cardiovascular systems.

It also lowers the level of cholesterol in the blood, prevents the formation of clots and supports the elasticity of blood vessels. This contributes to maintaining ideal blood pressure.

Onions are also a good cancer preventative. It helps in the functioning of hormones and can fight against some types of tumors.

This vegetable is the so-called basis of all meals. It can be eaten on its own, as a side dish to meat or in salads, both raw and cooked. The best benefit of onions is that they retain their properties even after heat treatment.

It also contains substances such as chromium, which affects blood sugar levels. This makes it an important remedy against diabetes or obesity. Although you won’t lose weight after it, it will limit your absorption of sugars and fats, which will certainly help you lose weight.

In short, onions are a miraculous part of our menus. It contains a large portion of vitamin C, which generally supports the immune system.