June 14, 2011: Roast Onion Soup

this autumnal offering from Lucy at Nourish Me. We rarely choose the unloose energy to brand our ain stock around these parts, but Lucy's helpful integration of a speedy stock recipe to fill upward the onion-roasting fourth dimension meant that I gave it a shot. I got a chip besides rushed yesteryear the destination of making this, thence side yesteryear side fourth dimension we'll in all probability arrive on a weekend (which would choose the added create goodness of to a greater extent than stock-simmering time).

I'm non certain how much different/better it was than using pre-made stock, but it's difficult to deny that this was a wonderful soup - the sweetness of the roasted onions was given some zing yesteryear the lime leaves as well as chilli as well as smoothed over yesteryear the kokosnoot milk. The large chunks of soft onion were a overnice textural process equally well. We made a few small-scale changes to the recipe - by as well as large through my inattention or shopping inability - but it notwithstanding worked out a treat.


Roast Onion Soup 
(shamelessly pilfered from Nourish Me)

iv chocolate-brown onions
1 teaspoon olive oil
viii kaffir lime leaves
1 knob of ginger, grated
ii tiny ruby chillies, diced finely
ii tablespoons of tamari
165mL kokosnoot milk
1 - 1.5L of stock
Splash of lime juice

Pre-heat the oven to 200 degrees C. Halve the onions (leaving the pare on) as well as toss alongside the oil. Bake for 30-45 minutes, turning in i lawsuit (ours were super soft as well as browned upward yesteryear near 30m perhaps because our oven was besides hot).

(Make the stock spell the onions are roasting.)

Cut the lime leaves upward into tiny picayune ribbons, discarding the stem inwards the middle.

Once the onions are ready, the pare should peel away easily. Chop the peeled onions into coarse pieces (you in all probability postulate to facial expression for them to cool earlier doing this - or purpose a fork equally Lucy suggests).

Combine the chopped onion, stock, lime leaves, chillies, ginger as well as tamari inwards a large pot as well as choose it all to the boil. Simmer for twenty minutes as well as thence add together inwards the kokosnoot milk addition extra tamari as well as tabular array salt as well as pepper to taste.


Speedy vegetable stock 
(also via Nourish Me)

ii bay leaves
1 teaspoon olive oil
1 onion, roughly chopped
ii carrots, peeled as well as roughly chopped
ii stalks of celery, roughly chopped
iv garlic cloves, roughly chopped
1 loving cup or thence of parsley, roughly chopped (stalks as well as all)
1/2 loving cup of white wine
vi cups of water
1 teaspoon of stock powder

Fry the bay leaves, onion, carrot, celery, garlic as well as parsley inwards the stone oil for 5-10 minutes.

Throw inwards the vino as well as create it on high until it evaporates away.

Add the H2O as well as choose to the boil, earlier simmering for one-half an hr or so. Stir through the stock pulverisation correct earlier turning off the heat. Strain the stock alongside a sieve over a bowl, pressing the veggies to larn the most liquid out of them.