French Onion Soup The Health Benefits:
If you have ever read any of my recipes, you will know now I am a massive advocate of garlic and onions, and their great healing properties they possess. This recipe has no shortage of either.
This soup is the first thing I always think to make if anyone in my family is poorly and it is especially good for sinus, throat or ear problems. The health benefits include:
- Vitamin C – Which is an antioxidant that helps boost your immunities.
- Potassium – Good for your heart it can help regulate blood pressure.
- B9 Folate – Helps boost red blood cells
- Vitamin B6 – Has a long list of benefits including boosting metabolism and hormone control.
- Sulphur compounds – Which is known to fight and protect against cancer.
Red onions are thought to have more than 10 times the antioxidants of white onions but I don’t use them in this recipe because they tend to look a bit grey and yuk in soups, as the colour fades. However, if you are making the soup for health reasons and you are not too concerned about presentation it is definitely a good idea to use the red variety.
The first time I had this soup, it was my first time travelling abroad. I was in Spain, in a restaurant called Veronicas in Estartit, it must be around 20 years ago, and at that time French Onion seemed like something quite exotic.
My parents and I visited that same restaurant every year over the next 10 years, until one year we turned up, and to our disappointment; it was being turned into a block of flats. I vowed as soon as we got home I would figure out how to make that French Onion Soup – So that is what I did!
As always feel free to change the recipe as you wish, I understand some people don’t enjoy such strong garlic, but, it really does give the recipe that extra nutritional boost.
Healing French Onion Soup in 5 easy steps:
1 tbsp. Butter
5 cloves of garlic
1 tsp. brown sugar
1 tbsp. plain flour
3 tbsp. Sherry
1-litre beef stock
1 pinch dried rosemary
Salt and Pepper
- Peel and chop garlic and onion finely and place in a hot pan with the butter and cook for 10 minutes then stir in sugar, and cook for another 10 minutes until brown.
- Stir the flour into the onion mixture and stir until no lumps remain.
- Add Sherry and stir in stock and rosemary.
- Cook on a low boil for 10 minutes.
- Season to Taste, then serve.
Why not try it with some toasted bread and cheese Grilled on top, it’s delicious, and a perfect winter warmer. Some old Ciabatta sliced with some gruyere cheese works perfectly. Enjoy!