Quick Onion Soup Quick Onion Soup

Author: Canadian Living

Serve with: Spinach Salad - Pumpernickel Bread

  • Portion size 6 servings




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


  • Iron 9.0
  • Folate 12.0
  • Calcium 5.0
  • Vitamin A 1.0
  • Vitamin C 15.0
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Quick Onion Soup