When someone subscribes to the weekly Stonesoup email newsletter, I ask a couple of questions so I can get to know my new readers better.
One of them is how they discovered my blog. Every now and then I get an email saying they were looking for soup recipes and that for a blog called StoneSOUP, there weren’t as many soups as they would expect.
I take my reader feedback very seriously. So this year I’ve been on a mission to make more soup.
My plan is pretty simple. Monday night has become ‘soup night’.
It’s been brilliant for many reasons. Of course I’ve been making loads more soup. But it’s also made meal planning easier. Now I love Mondays!
But before we get into this week’s soup recipe (which is a total winner), I have a quick favour to ask.
I’m toying with the idea of making some changes to the focus of Stonesoup but before I do anything rash, I’d love to get your input.
So I’ve created a quick survey.
To share your thoughts go to:
It would mean so much to me to get your input to guide the direction of Stonesoup.
With love and thanks!
ps. If you need more reasons to start upping your own soup intake, you might enjoy 7 Surprising Reasons to Eat More Soup.
No-Cry Roast Onion Soup
I did toy with the idea of calling this soup ‘Aussie Onion Soup’, as opposed to the French variety. But the idea of roasting the onions first so you’re avoiding all the pain and tears involved in slicing your onions is just too brilliant (if I do say so myself) not to allude to it in the title.
Beef stock is traditionally used with French onion soup but I prefer the milder flavour of a chicken stock here. Of course vegetarians are welcome to use vegetable stock.
enough for: 2
takes about 60 minutes
4 red onions
1/2 cup white wine OR 1-2 tablespoons sherry or wine vinegar
3 cups stock
grated Parmesan cheese, to serve
1. Preheat your oven to 200C (400F). Cut the onions in half lengthwise. Remove any papery skins that are easy to discard but don’t worry about peeling.
2. Place onions cut side up on a roasting tray. Drizzle generously with oil and roast until well browned and soft – about 45 minutes.
3. When the onions are soft allow to cool for a few minutes before slipping them out of their skins. Slice cooked onion and place in a medium saucepan.
4. Add wine or vinegar and simmer for a few minutes before adding the stock. Bring to the boil then simmer for 5-10 minutes.
5. Taste and season generously with salt and pepper. Serve in deep bowls with parmesan grated over.
different onions – use whatever onions you like. I prefer red for their sweeter flavour and because they look so pretty.
short on time – peel and slice onions and cook on the stove top with lots of butter or oil on a medium heat until soft. Then proceed as per the recipe.
herby – some thyme or rosemary can be lovely.
hot! – serve with a good drizzle of Marco’s Chilli Oil. OR add some chopped red chilli with the stock.
carb-lovers – toss in some cooked pasta, croutons or cooked beans or lentils.
more traditional – melt some cheese on slices of sourdough toast and float these on top before serving.
more veg – feel free to wilt in some greens jsut before serving. Fine ribbons of kale are lovely as is baby spinach.
dairy-free – replace parmesan with grated brazil nuts or roast pine nuts.