Onion soup

I feel awful, literally. Everyone in my office has now fallen sick at some point this winter and after surviving for such a long time,

it would appear that my time is up as I am officially sick! The worst is that I am a very hyperactive person who thrives on activity and does not particularly enjoy “taking things easy” , and as such, resting feels like an undeserved punishment.

Now that complaints are out of the way, I will share with you how i make myself feel a bit better… Grandma style: Onion soup.

Cooking time: 30 minutes
Quantity: This mix makes 2 large soups


1. Buy fresh onions and make sure that they feel firm to the touch. I have noticed that too often they sell onions which have been sitting on boxes for two long getting dry and that is not ideal. The reason why onion soup makes you feel better is because it has natural purifying properties that help relief the symptoms of cold, but if they loose the liquid contained in them, you will not be making the most of this ingredient.

2. I add some dry wild mushrooms because they add a bit of flavor and texture which I welcome when I can hardly taste anything.

3. Along the same lines, i like using mature cheese in the recipe because it adds a depth of flavor to the soup that makes it feel less medicine like and more enjoyable.

4. For onion soup, you can use any bread you want but i like the contrast of flavor of darker breads, so if you have any sour dough type of bread, for example, it would be ideal. I used a spelt bread with seeds , as previously described on the blog, which made it feel more calorific / energy charging.


2 spoons of olive oil
3 medium onions sliced
100 ml of dry sherry
A handful of dry mushrooms
750 ml of chicken stock
Shaved mature cheddar like cheese (to taste)
4 slices of spelt bread
Creme fresh (to taste)

Cooking Instructions:

In a thick bottom pan heat up the oil and soften the onions for two minutes. Make sure that you stir to avoid burning them.

Add the sherry and let seamer for two minutes for the alcohol to evaporate.

Add the mushrooms and the chicken stock (at the sam time) and cook for 20 minutes.

In two ramen style bowls pour the soup, add the slices of bread, the shaved cheese and a dollop , or two, of creme fresh.


Photograph by Cristina Lanz-Azcarate
Recipe by Cristina Lanz-Azcarate

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