Caramelized onion soup is one of my favorite onion recipes! I love making this soup in the fall and winter months because it’s so warming and nourishing! Onions are a wonderful healing food for our bodies. Onions are nutrient-dense and offer many health benefits when added to our diet on a regular basis.
I personally eat onions every day both raw and cooked. I love their taste and eat red, white, and yellow varieties. One of my favorite ways to enjoy onions is caramelized. The rich depth that comes from slow cooking onions over low heat creates a mouth-watering onion flavor that you can truly savor!
I usually make large batches of caramelized onions at one time and use them in a variety of different recipes. Some recipes that caramelized onions are fantastic in are dips, mashed potatoes, eggs, and soups.
Onions are a potent superfood from the allium family of vegetables. Onions are rich in sulfur an important mineral for vibrant health. Sulfur protects our heart and blood vessels and helps us build connective tissue and strong bones.
Onions are high in phytochemicals that protect our body from oxidative stress and disease. Quercetin is a flavonoid and antioxidant that is a fantastic anti-inflammatory that prevents oxidation of fatty acids in our body and keeps inflammation in check.
Onions also provide protection against colorectal, laryngeal, oral, esophageal cancer, and ovarian cancer, when you consume between 1-7 servings per week. For oral and esophageal cancer protection you need at least 1 serving per day. A serving consists of ½ cup per day.
Today’s recipe uses caramelized onions and vegetable stock as the base for a simple comforting hot soup that is perfect to enjoy on a chilly fall or winter day.
Do you like onions? What’s your favorite way to enjoy them? Please contribute to the conversation by leaving a comment.
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This is what the onions look like when they are halfway thru the caramelization process:
Caramelized Onion Soup
Paleo,Vegetarian, Gluten-Free, Nut-Free
Makes 2-4 servings
2 tablespoons virgin coconut oil or organic unsalted butter
2 large yellow onions-peeled and thinly sliced
2 teaspoons unrefined sea salt
1 tablespoon balsamic vinegar
4 small garlic cloves- peeled and grated
5 cups organic vegetable stock or chicken bone broth
½ cup white wine
1 bay leaf
2 teaspoons raw honey
2 sprigs fresh thyme
¼ teaspoon fresh ground black pepper
1. Melt coconut oil or butter in sauté pan or skillet over medium heat. Add the onion slices and sprinkle with 1 teaspoon of sea salt and balsamic vinegar if using.
2. Cook onions over medium-low heat until golden brown and caramelized, stirring occasionally to prevent burning. This should take 25-30 minutes. Add garlic during last 2 minutes of cooking.
3. Once onions and garlic are done cooking place in a medium-size pot. Add vegetable stock or bone broth, white wine if using, bay leaf, honey if using, thyme, black pepper and 1 teaspoon of sea salt. Cook soup on medium-low heat for 30 minutes to allow flavors to meld. Enjoy hot!
Reference: The World’s Healthiest Foods