Humble onion soup

The humble onion has many wonderful properties. Well known for its circulatory benefits, it’s a natural antiviral, packed full of vitamins B, C and E, and minerals iron and potassium. It also contains a good proportion of dietary fibre, which will encourage gut motility and the promotion of a healthy microbiome – it’s often talked about as a prebiotic. If you’re using red onions, as opposed to white, they get their beautiful colouring from flavonoids (polyphenolic compounds), which means an extra dose of antioxidants.

That’s a decent set of ‘superfood’ qualifications.

Onions are typically an Autumnal/Winter vegetable in the UK, but widely available. Make sure your buy British (or French if you’re reading this in France etc). Find yourself with excess onions, then try this very quick and easy soup:

Humble Onion Soup


Serves 2-4

  • 750g red onions
  • 2 cloves garlic (more or less to your taste)
  • 750ml stock (I make stock at home, since it’s so easy and tastes far better, is totally natural etc. When I’ve written how, I’ll post a link here)
  • 15g fat – butter/ghee/lard/coconut oil (I use the fat from the stock if I have a thick layer)
  • Bay leaf
  • Few sprigs thyme
  • Seasoning
  • Splash red wine
  • 2 tsp Cornflour

Optional extras

  • Nutritional yeast
  • Cheesy toast


  • Use a food processor’s slicing attachment (or excellent knife skills) to finely slice the onions and garlic
  • In a large pan, melt the fat and add in the onions and garlic
  • Sweat for 5 minutes
  • Add in the stock
  • Add a splash of red wine (optional)
  • Add in the bay and thyme
  • Season
  • Simmer for 25-30minutes depending on how thickly your onions were sliced
  • Taste for seasoning
  • Add cornflour (as packet instructions) and stir
  • Serve with a small glug of olive oil

PS this soup tasted even better 2 days later.

*Please note, I encourage organic/grass fed/free range/wild produce to be used wherever possible

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