Red Onion Soup (20 Min, Vegan)
- Updated on Dec 01, 2014
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This isn’t French, and it doesn’t take hours. Don’t get me wrong, a slow-cooked, caramelised onion soup is hard to beat – we even have one in our forthcoming cookbook.
But finding the time for such a beast isn’t always easy. So, here’s our 20 minute version. And it’s awesome.
We’ve mentioned before that Howie and I each test our recipes to make sure we’re both happy with the result.
Sometimes we add a little (or a lot) of something, change a cooking method, or even remove a part of the recipe altogether (if the ingredients are hard to get hold of, for example).
Our food tastes are quite similar although we both have our pet hates (mushrooms, slimy little bastards!) and Howie won’t eat an egg unless it’s camouflaged (check out this Eggy Bread for a good disguise).
Anyway, I digress – with the minimum of fuss we quickly concurred that this recipe was near perfect.
I like a few extra herbs thrown in, but that’s just me. See for yourself, and let us know what you think in the comments below.
Health Benefits – Vegan Red Onion Soup
It just wouldn’t be right if we didn’t tell you that the delicious food you’re about to eat is actually good for you too.
It’s really high in vitamin B6, which is used within our brain and nervous system. Our neurotransmitters need it to function properly, and without it we’re in serious trouble.
It also helps to metabolise carbs and produce red blood cells, as well as detoxifying our livers. What a vitamin.
Other high sources of B6 are tuna, beef and chicken, so this an obvious great vegan alternative.
Ingredients
- 2 red onion (2 medium red onion equal about 1 cup)
- 2-3 cloves garlic
- 2.5 cups vegetable broth
- 1-2 tbsp lemon juice
- 5 tbsp olive oil
- 2 slices wholegrain bread (whole wheat)
- 4 tbsp walnuts (4 tbsp = 50g)
- 2 tsp pesto (check out our version in the notes below)
- Salt and pepper to taste
Optional
- 1 tsp oregano, dried (or parsley, dried)
Instructions
- Cut the garlic into small pieces and add it to the pot.
- Cut the onions into thin rings and throw them in a pot. Add half the olive oil and let it simmer for about 5 minutes.
- When the onions are transparent add the lemon juice and vegetable broth.
- Add some dried oregano or parsley (or both!) if you have them and let it all simmer for about 10 minutes
- In the meanwhile cut the bread into cubes. Then add them into a pan with the rest of the olive oil.
- Also add the walnuts to the pan. Fry for about 3 minutes until the bread cubes are nicely toasted.
- Add the soup into a bowl and add the croutons, walnuts and pesto.
- Quick and easy comfort soup – ready!
NOTES
Nutrition
Comments
Leave a comment below
28 comments
Does not specify how much water
Hi Bobby! It’s the 2.5 cups of vegetable broth that would take the place of water 🙂
It’d help enormously if you’d post a “cup equivalent” for the onion….I had a single enormous red onion and was unsure of how much of it to use!
Well-spotted, thanks! We added a note!
Tasty, quick meal to make. The walnuts add an amazing texture and taste to the meal.
Awesome Sue, thanks! Really glad you enjoyed it! 🙂
You forgot the part where you slow time down, to get the prepping done within 5 minutes. 🙂 Maybe it’s just because I don’t have fancy gadgets or a professional kitchen, but me and my average prep knife and a cutting board took a lot longer than 5 minutes to prepare/cut the whole onions, whole garlic, and bread slices.
This turned out well, but next time will cut down on the olive oil a bit, and chop the onion rings into sixths instead, as my soup spoon didn’t go very well with the rings constantly sliding back into the soup!
Note: I added a little diced ginger into Step 3.
Hi DG, thanks for the feedback! It’s been a while since I made soup, I’ll check out the prep time next time I make it. A very sharp and well-maintained knife is an absolute game-changer as well, very much worth the investment if it’s possible 🙂
Delicious, next time I will triple it. I am a doula so I am going to add this to my postpartum recipes archive too!
Awesome Elle, really glad you enjoyed it! Thanks for writing and all the best to you 🙂
Just made this soup and i have to say it is wonderful. It has everything a good soups should have with complex tastes and textures. I’ll certainly be making it again and sharing the recipe with friends. Thank you
Ah, thank you Ian! Really glad you enjoyed it. Yes please do share, that makes me very happy. Thanks for writing – have a good one!
I substituted sweet onions, that’s what I had in the pantry, and used oregano and parsley herbs. The toasted walnuts made were a tasty addition. Thank yotheu so much!
Yay, great Lisa Marie! The subs sound awesome, I bet the sweet onions were delicious. I fancy that myself now!