It’s a proper onion soup weather now. It has been cold and icy here, so I’m always ready for a warming soup. I made this onion soup with organic dry cider, thyme and miso and it was so tasty. I added some cheesy bread croutons on top and dinner was ready.
Have you also been enjoying some wintery soups lately?
Your VegHog
I made an onion soup with cheesy bread croutons yesterday. It was a great dinner after a day out in the bit chillier autumn weather. I’m very much embracing the soup season right now and was able to get the most beautiful and tasty biodynamic onions from a local farmer. Therefore it was an easy decision to make an onion soup. I made a vegetarian version this time, as I used real butter for frying the onions and cheese on the croutons, but the recipe is also easy to veganise. I made the soup with addition of dry British cider, which added acidity, warmth and depth to the flavour.
Take a look at the easy recipe below, if I got your interest. It is a cheap and basic soup to make. All you need is a little bit of patience.
Onion soup
Ingredients
6 onions
2 tbsp butter
1 garlic clove
1 cup dry cider
1 vegetable stock cube
1 tbsp soy sauce
1 tbsp miso
2 bay leaves
3 tsp fresh thyme
1l water
Croutons
Crusty bread
Olive oil
Salt
Grated Gouda
Fresh thyme
Method
Peel and cut the onions to half rings. Start cooking them at medium temperature in the butter and stir occasionally. Cook them for quite a long time until they are browned and caramelised.
Once the onions are cooked, add the minced garlic and cook it for a few minutes. Deglaze the pan with the cider and then add the seasoning and water. Let simmer until you are happy with the flavour.
While the soup is simmering, make the bread croutons. Cut the bread into cubes and toast them in the oven until crispy. Add the seasoning and the cheese and return to the oven. Bake them until the cheese is melted.
Serve the soup with the croutons and enjoy!
Your VegHog
