Soups and stews
ChefLoubna Fawaz
Easy Onion Soup
Onion soup is one of the most famous soups in French cuisine. As usual, there are many different versions of this soup, but today we’re sharing an easy, tried-and-true method from the ladies at Shou Tabkhin Al Youm.
Ingredients
Start here, then move straight into the method.
- 2 tablespoons olive oil
- 2 large onions
- 1 whole head of garlic (about 7 cloves)
- 1 tablespoon sugar
- 1 tablespoon flour
- Chicken stock cube
- A pinch of white pepper
- A pinch of oregano (za'atar)
- 1 cup water
- Soft white toast slices
- Meltable cheese slices
- "Naqabi Izti"
- Note: For a healthy homemade chicken stock recipe you can click this name: Chicken Stock Cubes
Method
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- In a pot over the heat, add the two tablespoons of olive oil, then start peeling and slicing the onions. We need two onions and should cut them into thin wedges.
- Cook the onions in the olive oil over the heat, then chop a whole head of garlic... finely chop the garlic as well.
- When the onion softens a little, add a small spoon of sugar, then add the garlic.
- Continue stirring constantly until the onion turns brown, then add 1 tablespoon flour and one chicken stock cube*.
- At this stage add 1 cup of water and try to scrape the browned bits stuck to the pot so the flavor concentrates.
- Add a pinch of white pepper and a pinch of oregano, then add 1½ cups of water. Meanwhile prepare the soft toast slices: first remove the hard crusts from the edges, then toast the bread in the oven on both sides.
- When the toast is toasted, place a slice of cheese on each piece and return to the oven until the cheese melts.
- In the serving bowl, ladle some soup, then place on top a piece of toasted bread with the melted cheese.
Recipe tags
Soups and stewsInternationalNut free
Notes and serving ideas
- Chicken Stock Cubes
