French Onion Soup

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NUTRITIONAL INFORMATION (per serve)

ENERGY

918kj

CARBS

31.2g

CALORIES

219cal

SUGARS

10.5g

PROTEIN

14.6g

FIBRE

9.7g

FAT

3.7g

SAT. FAT

0.9g

The World Health Organisation recognises that onions provide relief from coughs, colds, asthma and bronchitis and stimulate the growth of healthy bacteria in the gut to protect against the unhealthy ones. So get the tissues ready and start chopping!

SERVES 4

Oil spray
5 medium sized onions
2 cloves of garlic, crushed
Salt & pepper
1 tbs sherry
6 cups of beef stock (or vegetable for vegetarians)
Bouquet garni*
8 stems of silverbeet, leaves stripped from stems and both chopped
1 cup dried adzuki beans, well rinsed (look like little red kidney beans but cook faster)
4 slices wholegrain bread
1 tbs grated parmesan cheese

*Bouquet Garni: can be bought dried in a little bag, however you can make your own from the garden, with a sprig of parsley, thyme, oregano, rosemary, piece of orange zest and a dried bay leaf - just remember to pick them out later.

Spray a soup cooker with oil and gently brown onions for a few minutes until the onions have softened, add garlic and cook for a few minutes more.
Deglaze the pot with sherry and stock releasing any cooked bits from the bottom of the pot. Add bouquet garni, salt & pepper, silver beet stems and beans, cover and cook for 20 minutes in a soup cooker. Open cooker and add silverbeet leaves, cover and stand for 5 minutes or until the leaves have wilted. Meanwhile, toast bread and top with grated cheese.
Place toast in bowl and pour over soup to serve. This can be made on top of the stove, cooking for 1½ hours.