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Onion Soup
Background info: Perhaps among the oldest cultivated vegetables, onions have played an important gastronomical role since ancient times. Due to the ease and low cost of cultivating this modest allium (which means ‘garlic’ in Latin), onion soup was a common meal among both the upper and lower social classes in ancient Rome, who used onions to enhance their rich, nutrient-dense, bone and marrow broths (along with added animal fats, like butter, if it was available).
To this day, onion soup remains a popular pre-dinner nosh, particularly in France where the onions are caramelized in bone broth (typically beef) before being served “gratinéed” by topping with a browned crust usually containing breadcrumbs, grated cheese, egg, and butter.
—Price-Pottenger
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[From The PPNF Kitchen]
Winter brings us indoors to escape the chilly weather, making soups the perfect comfort food as well as offering us minerals needed to rebuild the body. The variety is limited only by your imagination, but a good basic broth is an important starting point.
Onion Soup
Ingredients:
- 1 onion, thinly sliced
- 2 tablespoons butter
- 2 cups broth: (Bone soup/Marrow soup/Vegetable stock)
- 2 tablespoons freshly grated parmesan cheese
Directions:
Melt butter and sauté onions until yellow and softened.
Add broth; when heated to eating temperature, serve in bowls topped with the grated cheese.
Serves two.
Published in Health & Healing Wisdom
Winter 2006 | Volume 30, Number 4
Copyright © 2006 Price-Pottenger Nutrition Foundation, Inc.®
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