Seeing a number of different varieties of onions at the market is a surefire sign that spring is here! Plain old red and white versions, as well as leeks, scallions, shallots, ramps, and – aptly named – “spring onions” are plentiful this time of year. This baked onion soup recipe uses a few of the aforementioned, but can definitely be adapted or added to as you wish.
Baked Onion Soup Recipe (Serves 4)
Onions aid in fighting cancers related to the digestive system and promote overall gut health. Our gut health is closely related to our mental health, meaning that if our stomachs are happy, our brains will be too! Boost your mood then by eating this baked onion soup recipe as is, or topping it with bread and cheese for an extra (gooey!) hit of happiness!
- 3 tablespoons olive oil
- 4 medium-size white onions, thinly sliced
- 1 leek, rinsed clean, white and green parts thinly sliced
- 1 shallot, chopped
- 1 garlic clove, chopped
- 1 teaspoon dried thyme
- 2 tablespoons all-purpose flour OR whole wheat flour
- 6 cups beef stock
- Ideas for serving: Slice of whole wheat bread, shredded Provolone or Swiss cheese
- Heat the olive oil in a large soup pot set over medium-high heat. Add the onions and leeks to the pot, and cook, stirring often, until the onions are browned and caramelized, for approximately 20-25 minutes.
- Add the shallot, garlic, and thyme to the pot and cook for an additional 2 minutes.
- Add the flour to the pot and stir. Cook for 2 minutes, being careful not to burn the flour. You want to do this so that the flour won’t have a “raw” taste to it in the soup.
- Slowly pour the stock into the pot and scrape any brown bits of onion that have accumulated at the bottom of the pot. Bring to a boil. Simmer for 10 minutes.
- Serve plain, or top with a piece of bread and shredded cheese, and place under the broiler just until the cheese is bubbly and lightly browned.
What would you serve with this baked onion soup recipe?