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Fresh Onion Soup

clock Cooking time: 65 minutes yield Serving for: 4
  • 4 tablespoons extra virgin olive oi
  • Servings 4
  • 2 teaspoons mustard
  • 750g red onions, finely Sliced
  • 3 tablespoons Greek yoghurt
  • 340g Shallots. finely sliced
  • To garnish 1 bunch Spring onions, finely sliced
  • 4 Sprigs of fresh thyme
  • 1.2 litres chicken stock
  • 3 teaspoons plain flour
  1. Heat a saucepan along with the oil. Fry the red onions and shallots until golden and caramelised(Stir occasionally)
  2. Mix well the flour and mustard together and cook gently for 2 minutes.
  3. Add the thyme into chicken stock and bring to the boil. Have to stir very well.
  4. Cover and wait to simmer for 30 minutes. Remove from the heat.
  5. Remove the thyme sprigs and Stir in the yoghurt. Season to taste.
  6. Garnish the soup with the spring onions. Serve while hot.