Nicky Dear Health Coach

Onions, as part of the Allium family- contain Quercetin which is a powerful anti-inflammatory !

10 medium onions
4 garlic cloves, finely chopped
4 tbsp olive oil
1 tsp butter combined for frying
1 tsp fine sea salt
Freshly ground black pepper
2 bay leaves
1 tbsp Dijon mustard
1 tbsp balsamic vinegar
1L stock (beef or vegetable, fresh or made from stock cubes)
4 sprigs of thyme, preferably fresh otherwise 1 tbsp dried thyme

-In a large saucepan, gently heat the olive oil and butter mixture

-Fry the onions over medium/low heat for 20mins on their own until they begin to soften, then add the garlic, bay leaves, thyme, salt and pepper

-Reduce the heat to the lowest setting and allow the onions to cook for approximately 15-20 minutes, until they are soft and golden caramel colour.

-When the onions are ready, add the mustard, balsamic vinegar and stock.

-Bring to the boil then cover, reduce the heat to very low and keep on simmer for 10-15 minutes.

-Turn off the heat and allow the soup to cool right down. This just allows all of the flavour to come out of the onions.

-Before serving, remove bay leaf and thyme stalks

You can serve this soup with some nice crusty bread or with a few small grilled cheese croutons. Pairs especially well with Emmental, Gruyere and Parmesan!