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Caramelized onion soup This is only the second soup recipe that I posted on my blog. So I did my best to make it special and not basic. This caramelized onion soup ended up being my favorite soup of all time. At the beginning I was skeptical, because I am not a huge fan of onions, but boy was I wrong. This soup smells amazing, it is very soothing and delicious, and on top of that it is also vegan. As always, I wrote down some health benefits and extra advice that may be helpful. Some health benefits It is called an onion soup, so I guess it only makes sense for me to talk about onions in this section, at least a little bit. Onions contain decent amounts of vitamin C, folate, vitamin B6, and potassium, which provide a number of benefits. They are rich in plant compounds and antioxidants, especially quercetin and sulfur-containing compounds. Colorful varieties, such as yellow or red ones, pack more antioxidants than white ones. Onions have antioxidant and anti-inflammatory effects. They may lower blood sugar levels, improve bone health, and reduce the risk of several types of cancers. They can cause you to cry while cutting them, and in some people they can cause even more irritation. But if they don’t bother you that much, I suggest you incorporate them into your meals. I left a few more recipes that include it at the bottom of this post. Other healthy thing about this soup is that it is vegan. And we all need a warm and soothing meal from time to time, so why not try this one today? A piece of advice There is really nothing complicated about this recipe. Other than crying a river while cutting up all these onions, you should have no problems. Caramelizing them takes a little time, but it is totally worth it, trust me. Every time I decide to use vegan cheese in a recipe, I kind of think about making it myself. Or at least some kind of cheese sauce. But then I realize that it would probably be more affordable (and less time consuming) to just go and buy it in a store. I suggest you buy a vegan cheese that melts, it just goes very well with this recipe. As for the veggie broth, I suggest you use one with low sodium, you don’t want the soup to be too salty. Make sure you taste it towards the end of the cooking process, to see if you need to adjust the seasoning. You can switch the garlic paste with minced garlic (1-2 cloves). In the process of caramelizing the onions, make sure you stir them very frequently so they don’t burn. Follow the same rule when you add the flour to the mix. Make sure you watch the soup bowls when you put them in the oven. You don’t want to burn the cheese. You can also put a sheet of parchment paper at the bottom so it doesn’t drip down. These measurements make for about 3 to 4 bowls of caramelized onion soup. If you need more than that, make sure to adjust the ingredients appropriately. Caramelized onion soup Ingredients 50 ml of olive oil 3 medium sized onions 1 tsp of white sugar A pinch of cumin Two pinches of pepper A drop of garlic paste 2 bay leaves 1 + ½ tsp of oregano 180 ml of red wine 3 tbsp of flour 1 l of veggie broth 1 baguette 1 tsp of rosemary 200 g of vegan cheese Directions - Cut the baguette into slices and toast them. Rub them with some rosemary and set aside. Cut the onions into circles. Take a large pot and put the olive oil in it. Heat it on medium heat. Add the onions and the sugar to the pot and reduce the heat to low. Saute (and mix very often) until they become caramelized, brown and tender. This can take up to 50 minutes. - Add the oregano and a drop of garlic paste and mix and sauté for another 30 seconds. Add the red wine to the pot, increase the heat to make it boil slightly, then reduce the heat and let it simmer until almost all of the wine has evaporated. - Stir in the flour and cook for 1 minute on low heat while stirring constantly. Add the veggie broth, pepper, bay leaves and cumin. Bring the mix to a simmer and let it simmer on low heat for 10 to 15 minutes. - Pour the soup into individual soup bowls and put a baguette slice in each one. Top the slice off with a piece or slice of vegan cheese. Heat the oven to 200 degrees Celsius (392 F) and put the soup bowls in the oven. Let the vegan cheese melt and then take them out and serve (watch it so it doesn’t burn). - These measurements make about 3 to 4 caramelized onion soup portions. If you liked this recipe, make sure you check out my other recipes like: Feel free to tell me what you think about this in the comments below, or send me the pictures of your own vegan caramelized onion soup. If you did something differently, I would also like to hear that, I’d love to see the things you come up with. P.S. for more recipes like this and a bunch of other stuff, follow me on instagram, @margo_drobi. Also, I recently started a Patreon page, where you can subscribe and help me create more/better content. In return, you will get an exclusive piece of content (recipe) each month. My plan is to increase the amount of that content if I gain a few subscribers. If you are interested and you want to find out more, I will leave the link to my Patreon right – here. And that would be all for today. If you are using Pinterest make sure to follow me on there, and feel free to pin this image:
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Supa od karameliziranog luka Ovo je tek drugi recept za supu koji sam objavila na svom blogu. Stoga sam se potrudila da on bude poseban. Ova supa od karameliziranog luka na kraju je postala moja omiljena supa svih vremena. Na početku sam bila sumnjičava, jer nisam veliki ljubitelj luka, ali stvarno nije bilo razloga za to. Ova supa nevjerovatno miriše, vrlo je umirujuća i ukusna, a povrh toga je i veganska. Kao i uvijek, zapisala sam neke zdravstvene koristi i dodatne savjete koji mogu biti od pomoći. Neke koristi za zdravlje Zove se supa od luka, pa pretpostavljam da ima smisla i govoriti o luku u ovom dijelu, barem malo. Luk sadrži pristojne količine vitamina C, folata, vitamina B6 i kalijuma, koji pružaju brojne beneficije. Obiluju biljnim jedinjenjima i antioksidansima, posebno kvercetinom i jedinjenjima koja sadrže sumpor. Šarene sorte luka, poput žute ili crvene, sadrže više antioksidansa od bijelih. Luk ima antioksidativno i protuupalno dejstvo. Mogu smanjiti nivo šećera u krvi, poboljšati zdravlje kostiju i smanjiti rizik od nekoliko vrsta karcinoma. Zbog njih možete zaplakati dok ih režete, a kod nekih ljudi mogu izazvati još veću iritaciju. Ali ako vam ne smetaju toliko, predlažem da ih uvrstite u svoje obroke. Na dnu ovog posta ostavila sam još nekoliko recepata koji ga uključuju. Druga zdrava stvar kod ove supe je to što je veganska. I svima nam s vremena na vrijeme treba topao i umirujući obrok, pa zašto ne probati ovaj danas? Nekoliko savjeta Ne postoji ništa komplicirano u ovom receptu. Osim plakanja rijeke suza dok siječete sav ovaj luk, ne biste trebali imati problema. Njihovo karameliziranje traje neko vrijeme, ali to se potpuno isplati, vjerujte mi. Svaki put kad odlučim koristiti veganski sir u receptu, razmišljam o tome da ga napravim sama. Ili barem neku vrsta umaka od sira. Ali onda shvatim da bi vjerovatno bilo povoljnije (i manje vremenski zahtjevno) samo otići i kupiti ga u trgovini. Predlažem da kupite veganski sir koji se topi, jako dobro ide uz ovaj recept. Što se tiče povrtnog temeljca, predlažem da koristite neki sa manje soli, ne želite da supa bude preslana. Obavezno je probajte pred kraj kuhanja kako biste provjerili trebate li prilagoditi začine. Pastu od bijelog luka možete zamijeniti sjeckanim bijelim lukom (1-2 režnja). Obavezno pripazite na posude za juhu kad ih stavite u rernu. Ne želite da spalite sir. Na dno možete staviti i list papira za pečenje, da ne kapa po dnu rerne. Ove mjere čine oko 3 do 4 posude supe od karameliziranog luka. Ako vam treba više od toga, pobrinite se da sastojke prilagodite na odgovarajući način. Sastojci 50 ml maslinovog ulja 3 luka 1 čajna kašika bijelog šećera Prstohvat kumina Dva prstohvata bibera Kap paste od bijelog luka 2 lista lovora 1 + ½ čajna kašika origana 180 ml crnog vina 3 supene kašike brašna 1 l povrtnog temeljca 1 baguette 1 čajna kašika ružmarina 200 g veganskog sira Upute Narežite baguette na kriške i tostirajte ih. Natrljajte ih sa malo ružmarina i ostavite po strani. Luk isjeći na krugove. Uzmite veliki lonac i stavite maslinovo ulje u njega. Zagrijte ga na srednje jakoj vatri. Dodajte luk i šećer u lonac i smanjite temperaturu na najnižu. Pirjajte (i miješajte vrlo često) dok ne postanu karamelizirani, smeđi i savitljivi. To može potrajati do 50 minuta. Dodajte origano i kap paste bijelog luka i miješajte i pirjajte još 30 sekundi. Dodajte crno vino u lonac, pojačajte vatru da lagano prokuha, a zatim smanjite vatru i pustite da krčka dok gotovo svo vino ne ispari. Umiješajte brašno i kuhajte 1 minutu na laganoj vatri uz stalno miješanje. Dodajte kumin, biber, lovorove listove i povrtni temeljac. Smjesu pustite da krčka na laganoj vatri 10 do 15 minuta. Sipajte supu u pojedinačne zdjele za supu i u svaku stavite krišku baguette-a. Prekrijte svaku komadom ili kriškom veganskog sira. Zagrijte rernu na 200 stepeni Celzijusa i stavite posude sa supom u rernu. Neka se veganski sir otopi, a zatim ih izvadite i poslužite (pazite da ne zagori). Ove mjere čine oko 3 do 4 porcije supe od karameliziranog luka. Ako vam se svidio ovaj recept, provjerite i ostale moje recepte poput: Slobodno mi recite šta mislite o ovom receptu u komentarima ispod ili mi pošaljite slike svoje vlastite supe od karameliziranog luka. Ako ste uradili nešto drugačije, a dobili dobar rezultat, voljela bih to i čuti, željela bih vidjeti stvari koje ste smislili. P.S. za još recepata poput ovog i gomilu drugih stvari, pratite me na instagramu, @margo_drobi. Također, nedavno sam pokrenula profil na Patreonu na kojem se možete pretplatiti i pomoći mi u stvaranju boljeg sadržaja. Zauzvrat, svaki mjesec ćete dobiti ekskluzivan dio sadržaja (poseban recept). Moj plan je povećati količinu tog sadržaja ako dobijem nekoliko pretplatnika. Ako vas zanima i želite saznati više, ostaviti ću link od mog Patreona – ovdje.