Onions are a staple for making the “base” of soups, stews, braises, and stocks, but how often do you see a dish that focuses just on the onions for their own sake? Well, that’s what this soup is: get your onion-chopping goggles out and get ready to transform those tear-jerkers into a sweet, creamy bowl of soup with the magic of heat, caramelization, and homemade chicken stock.
Other than the onions themselves, this soup really doesn’t need much. A drizzle of balsamic vinegar brightens up the flavor, and you can add a little sweetener to make it richer if you like. And of course, the coconut milk makes everything a little creamier and more delicious. But it’s really all about the onions, without a lot of distracting extras.
This soup would go nicely with a pile of sausages hot out of the skillet, or maybe some crispy bacon on the side. Alternately, try it with pan-fried liver for a slightly different take on the “liver and onions” theme. It’s not a soup for the low-FODMAP crowd, but if onions don’t cause you any stomach trouble, then go grab one of those big bulk bags and have at it!
Creamy Onion Soup Recipe
Protein: 9g / %
Carbs: 29g / %
Fat: 22g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 4 large onions, roughly sliced;
- ½ tbsp. balsamic vinegar;
- 1 tbsp. maple syrup or honey; (optional)
- 4 cup. chicken stock;
- ½ cup coconut milk;
- 4 tbsp. ghee or cooking fat;
- Sea salt and freshly ground black pepper;
- Melt the ghee or cooking fat over a medium heat in a saucepan.
- Add the onions to the melted fat, sauté until tender and golden, about 20 minutes.
- Drizzle with the balsamic vinegar and maple syrup or honey, and give everything a good stir.
- Pour in the chicken stock, bring to a boil, and then let simmer 15 minutes.
- Purée the soup using a blender or immersion blender until you get smooth texture.
- Add the coconut milk, season the soup to taste, and serve warm.