Vegetarian Recipe: French Onion Soup with a Twist

French Onion Soup with a TwistHealthy recipes for onion soup uses vegetable stock instead of beef stock and is seasoned with teriyaki sauce for a different twist. The sweet teriyaki sauce pairs well with the caramelized onions and create quite a tasty dish. Also called soupe à l’oignon in French, onion vegetable soup recipe is traditionally made with beef stock or beef broth. The soup is garnished with croutons and cheese and served as easy appetizers in French meals.

Originally a soup associated with poor peasants, onion soup is now a popular soup enjoyed around the world and has been around since the Roman times. During those times, onions were abundant and easy to grow and to this day remain inexpensive and easy to make. This is perfect for busy weekdays and can be whipped up any time of the week.

In this recipe, cheddar cheese is used to garnish the dish together with the croutons. The garnished soup is placed in the oven and broiled for a few minutes until the cheese melts and the croutons brown a bit on top. Use a ramekin or tureen for placing the soup in before placing them in the broiler or oven. Regular soup bowls are not appropriate if they are not made for heating in the oven. Commonly, gruyere cheese is used to garnish the onion soup, although it is more expensive than cheddar. Some like to enhance the soup with cognac or sherry.

Ingredients: 6 yellow onions, sliced or diced, 3 cloves garlic, minced, 1/4 C prepared teriyaki sauce (your choice), 2 tbsp sesame oil, 8 C vegetable stock, crutons, 3 C old cheddar cheese, grated

Preparation Instructions: French Onion Soup with a Twist Recipe

In a large soup pot, briefly sauté the onions and garlic in the sesame oil and teriyaki sauce. Add the vegetable stock and bring to a boil. Cook for 12 minutes on high heat, stirring slowly. Pour soup into oven-safe bowls or designated onion soup tureens. Top with croutons and grated cheese. Broil in the oven for five minutes, or until cheese is melted and beginning to brown. Serve hot and enjoy.

Most of the flavor of the soup should come from the caramelized onions, which should be thoroughly sweated and nicely browned to bring out their sweetness and concentrate their flavors. The onions should be cooked slowly on low heat to prevent them from burning and becoming bitter. When caramelized, the onions will shrink in size to about half its original volume. This process also draws out the liquid from the onions and creates a rich and flavorful soup.

Source: www.gourmandia.com

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Onions

Taking onions gives you a world of health benefits. Not only do they offer flavor, they supply the body with nutrients and phytochemicals to ward off diseases. They are rich in vitamin C, folic acid and are good sources of dietary fiber. Iron and calcium are also existing in the onion’s long list of healthy components. Furthermore, it has no fat and is low in sodium.

Other minerals found are magnesium, potassium, zinc, copper, selenium, phosphorus and fluoride.

Nutritionists exalt the goodness of foods with antioxidant properties. Antioxidants are found in onions, through a flavonoid called quercetin. Quercetin has been determined to get rid of free radicals in the body, decrease the chances of coronary heart diseases and help regenerate the supply of Vitamin E in the body.

More significantly, quercetin has been linked to prevention of certain cancers, such as those affecting the colon, breast, gastric system, ovaries and lungs.

According to the National Onion Association, studies in Netherlands demonstrated that onions have a higher content of quercetin than those found in apples and tea. A medium-sized bulb is estimated to carry 20 to 50 mg of quercetin. That’s sheer onion power for unexcelled health!

Apart from quercetin, they also carry phytochemicals like disulfides and vinyl dithiins that are anti-microbial in nature. It can only mean that you get less risk for cancer and other debilitating diseases.

Knowing these vital details encourages you to include at least one serving of onions in your meal plan on a daily basis. Half of a medium onion would be equal to one serving.

The appropriate way of fixing onions ensures getting the optimal health benefits. Cut them in thin slices so they evenly cook. Let them rest for about five minutes to reinforce their healthy juices. These compounds that make you teary-eyed when you cut them are called thiopropanal sulfoxide, which increases the health factor in this vegetable. Hence, every time you feel like crying over the kitchen counter when slicing onions, just remember that you’re acquiring nutrition for your well-being. Exposure to heat is another aspect that you have to look into. Cook onions at low or medium heat for up to 15 minutes to ensure that the phytonutrients remain intact.

There are easy-to-do serving options that you may also try. Make your guacamole dip by combining it with tomatoes, jalapeno and avocado. Sautéing them can redefine the smack of vegetable dishes. Simple drizzle olive oil on top of Italian salads with sliced onions, mozzarella cheese and tomatoes for a tongue-teasing starter.

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