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my mom's mind-blowing onion soup

By on February 4, 2014
moms onion soup

By Natalie Hughes, Editor in Chief, and Margaret Hughes.

I’ve only recently begun loving cooking…I mean, don’t get me wrong, I loved food but I thought cooking was a chore to be despised. I never considered the creativity of it–the possible joy of making something for people that was mouthwateringly good, or taking a recipe that was kind of unhealthy and modifying it to be more nutritious and still delicious.

It turns out that millions of people can’t be wrong… cooking is happy times!

So my mom, who has always seemed to understand the happiness in making food for others, made this soup yesterday. She saw someone on television make something similar and, inspired, she threw it together with some her her personal flair. It was bar none the best onion soup I’ve ever had, and wasn’t overly salted or covered in baked bread and cheese either. Just a sprinkle of shredded cheese was all it needed, but you can certainly go the classic french onion route with bread and cheese. (I’m bread-free because it’s not kind to me, and I did not miss it here.)

So here you go… don’t hesitate to make this. I swear you won’t be sorry.

Ingredients

5 cooking onions

3 garlic cloves

a little olive oil and butter,

a few shakes of Worcestershire

1 bay leaf

heaping teaspoon of grainy Dijon mustard

black peppercorns

sea salt

a carton of chicken or beef stock.

 

Directions:

Slice and sauté 5 cooking onions for 15 min or more in a little olive oil and butter

Add 3 garlic cloves sliced and a bay leaf and cook for about 10 minutes, being careful not to let it burn.

Add Worcestershire, a heaping teaspoon of grainy Dijon mustard, some black peppercorns and sea salt. Then add the carton of chicken or beef stock.

Cook it for at least 10 min, but longer is better.

You can put some cheese (gruyere or swiss would rock, but use what you have.. sharper is always better, though, isn’t it?) in it when serving if you want to, or try it with toasted bread covered with cheese and baked.

P.S. My mom’s tip in case you haven’t ever made your own chicken stock: just throw a few pieces of chicken (i.e. a few legs, thighs or breasts) in a pot with an onion, a carrot, a celery stalk and some seasoning that you like, (just a touch of poultry seasoning, or a general seasoning like Mrs. Dash might work, but don’t use too much) and salt & pepper. Simmer it for about 30 minutes. Freeze the stock if you don’t need it right away. And Bob’s yer uncle.

 

 

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