A true winter warmer! The cooking process develops a lovely sweetness to the onions that makes this soup very more-ish.
Suitable for maintenance and levels 1 and 2
Most people don’t know but onions are one of the best sources of calcium other than dairy. They also have properties that are antiviral, antibiotic and anti-inflammatory. Not everyone digests raw onions well and are often best eaten cooked.
4 medium onions finely sliced
4 cloves of garlic minced
1 1/2 pints of hot wheat-free stock (preferably beef)
1 tbsp unrefined sugar or honey
unrefined sea salt and ground black pepper to season
2 tbsp grated parmesan
few thyme sprigs
2 tbsp butter
In a medium sized soup pan, gently heat butter, after it stops sizzling add the onions and soften on a low heat for 10 mins add garlic then leave to cook on a very low heat for a further 30 minutes. Stirring occasionally.
Add the thyme sprigs cook for 3 minutes
Add the stock and sugar, bring back to boil, cover, then simmer for 45 minutes. Stirring occasionally.
Dish up, sprinkle over parmesan cheese and serve.