Simple Onion-Herb Soup
Happy Thursday, friends! ?
Hoping that wherever this post finds you today that you are healthy, cozy and enjoying the Christmas season… It’s been a little warmer here in Lancaster, Pennsylvania than usually for December. So I’ve been trying to channel my inner Julia Child the past few days with lots of baking, dehydrating apples and soup making so that I can try to make it feel like Christmas… ?
When I think of onion soup, I think of… nothing super appetizing. I think of flavorless broth and maybe something that’s “healthy” but not “flavorful.” And HELLO! I ain’t about that. My goal with the healthy recipes I make is to prove that healthy DOES NOT have to mean boring/flavorless. ?
So let’s try to kick the idea of a typical onion soup I know WE ALL have in our minds out and give this recipe a try! We have become big fans of it here in the Kramer house.
About 2 weeks ago my husband and I were both fighting off a cold and trying very hard for a sore throat to not kick in. Being sick is never fun. So I texted my mom and asked her how she would make onion soup… So I grabbed some of the ingredients she used and made my own spin on it with a little kick for sinus relief! It was nice to have an onion soup that I wouldn’t just make if I were sick. We became big fans after making it twice in one week!
But I have to be real here. As much as I love cooking, the whole onion thing KILLED me. Anyone else turn into a river of tears when fresh onions are being chopped?! I really hope I’m not alone here. Because I have to mentally prepare myself before cutting 6-7 onions…the tears don’t seem to have an end, haha!
But aside from the many tears, I have myself a go-to for an easy homemade soup that is delicious, healthy, and easy to toss in the freezer for a rainy day where I have no dinz. Ha! Don’t you love those kind of dinners? 😉
- 6 yellow onions (chopped medium - small diced cuts)
- 2 1/2 quarts low-sodium chicken broth
- 1/4 tsp cayenne pepper
- 2 tsp fresh sage chopped
- 2 tsp fresh rosemary chopped
- 2-3 tbsp olive oil
- 1 tsp paprika
- Salt & pepper to taste
In a large pot on medium heat add olive oil and chopped onions. Stir and cook onions for about 20 minutes, stirring every few minutes or until the onions have started to shrivel and cook through.
Add herbs, ceyenne pepper, paprika, salt & pepper to taste and stir into onions. Turn heat to lower temperature and add chicken broth. Allow the soup to cook for 30-40 minutes, stirring every so often. I always salt whatever soup I make throughout the cooking process and just keep tasting it till it's come to my preferred flavor!
Serve warm and garnish with some deliciously dreamy Mozzarella/Gruyere cheese! ENJOY ?.