Got your attention? LOL! Well, this is an article about a food that tends to smell but is good for you, one that helps keep you strong and healthy. Builds stamina! I would suggest that the smell here is not very smelly in this recipe anyway, but I suppose when one thinks of onions, one may think it's not such a pleasant smell as, say, roses. But we're not eating roses here. And we're wanting to build up immunity and stamina, with some stink. Stinky stuff called onions.
Onions, from green to white, red, yellow and all the colors in between are very nutritious. They help fight inflammation, regulate blood sugar, bolster immunity, and are rich in antioxidants. Why wait until you are sick to eat an onion? Be proactive and enjoy these benefits and tons of vitamins. I think you get the idea that onions are healthy plus they are fairly easy to find and appeal to most all budgets.
I was hankering for a French onion type of soup after we visited a restaurant where one of my daughters ordered a bowl. It came with the expected oniony smell and a layer of bread with melted cheese on top. I thought, hey I could make something like that. I recall having a French onion soup phase in my twenties where I just had to have a bowl at least once a month when I ate out. Fast forward a few decades and here we are. It was time to make a batch!
I used a few market onions -- Alberta onions -- to ensure the best taste. I also wanted to use up the remainder of bone broth I had on hand; I was going to work this into the recipe no matter what. All the recipes I found online recommended beef broth as part of the list of ingredients along with some water. The water here is the bone broth and beef broth is the base.
What I didn't expect was how long it would take to make the soup. While the list of ingredients isn't all that long and the prep isn't laborious, you need to be available to stir and stir again. The idea is to caramelize the onions to give it a really nice rich and sweet taste. You have to stir to do this! All in all, it took about an hour and a half to complete the soup most of which was stirring at the stove. At least it's not the "olden days" where we have to run to a water pump to get the water and likely walk uphill both ways to.... okay, I'm being a bit silly I know! I'm glad I have access to a stove with my ingredients at hand, all in the comfort of my warm kitchen. You could say I was building my stamina before I even had the first spoonful. That's alright, it was worth it!
Some might say that the taste isn't like French onion... it's Alberta onion soup! I invite you to try; be open minded and curious when you do. I happen to like this soup. I'm going to make it again! You could very well declare it to be delicious too. Let me know what you think.
Here's to stamina!
- ¼ cup butter or ⅛ butter-flavored (or plain) extra-virgin olive oil (EVOO)
- 3 medium onions, thinly sliced, in long strands (I used red and white)
- 1 tsp raw honey
- ½ cup dark-colored juice (like grape, pomegranate or blueberry, or, red wine), divided
- 3½ cups beef broth
- 2 cups bone broth (or use additional beef broth)
- ½ tsp dried tarragon or thyme
- Your favorite cheese, shredded or cubed (like feta or swiss)
- In a dutch oven, add butter or EVOO. Warm slightly over medium heat.
- Add onions and stir continuously for 10 minutes until softened somewhat.
- Stir in honey and ¼ cup juice or wine. Stir continuously for about 20 minutes to caramelize the onions. Careful that they don't burn. Turn down the heat if browning too fast.
- Turn up the heat slightly and add the rest of the juice or wine. Stir again for another 5 to 7 minutes.
- Add both broths and herbs. Simmer for about 20 to 25 minutes longer stirring occasionally.
- Ladle into a bowl and sprinkle cheese on top.
- If you like, serve with a salad (like you see here) or bread to complete the meal.