Quick Onion Soup

Author: Canadian Living

Serve with: Spinach Salad - Pumpernickel Bread

  • Portion size 6 servings

Ingredients

  • 2 tablespoons olive oil
  • 4 cups chopped onions
  • 1 cup finely chopped celery
  • 2 garlic cloves minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 5 cups chicken stock
  • 5 cups vegetable stock
  • 1 leek sliced
  • 1 bay leaf
  • 1 tablespoon wine vinegar
Topping:
  • 2 tablespoons fresh chives
  • 2 tablespoons green onions
  • 1 clove garlic minced
  • 1 tablespoon grated lemon rind

Method

In saucepan, heat oil over medium-high heat; cook onions, celery, garlic, thyme, marjoram, salt and pepper, stirring often, until golden, 10 minutes. Transfer half to blender; pur?until smooth. Return to pan.

Add stock, leek and bay leaf; bring to boil. Reduce heat and simmer until leek is tender, about 10 minutes. Discard bay leaf. Stir in vinegar. (Make-ahead: Let cool for 30 minutes; transfer to container and refrigerate until cold. Cover and store for up to 3 days. Reheat gently.) Ladle into bowls.

Topping: Mix chives, garlic and lemon rind; mound in centre of each serving.

Nutritional facts <b>Per each of 6 servings:</b> about

  • Sodium 861 mg
  • Protein 6 g
  • Calories 126.0
  • Total fat 6 g
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 13 g

%RDI

  • Iron 9.0
  • Fibre 0.0
  • Folate 12.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 1.0
  • Vitamin C 15.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Quick Onion Soup

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