Provencal Onion Soup

It’s spring out here…which means we are getting our fair share of rainy weather. It’s rainy, it’s cold, my husband comes back from the ship very cranky on days like this. One quick fix for that is a nice bowl of hot soup. Perks him right up and even helps to warm him up. The man is always cold! Ofcourse eating a soup like this always involves croutons and cheese. So, the soup itself had better be pretty healthy to begin with. This recipe has been through a couple of generations and is as all recipes I work with a work in progress. This is our most recent enjoyable onion soup batch.

It is also a part of my hardcore hobbit project. In the game the onion soup contains onions and hearty stock…we ofcourse took it a bit further than that.

  • 2 large sweet onions (this round we used mayan sweet), sliced
  • 5 cups beef broth
  • 1 tsp herbs de provence
  • 1 celriac or celery root, cleaned up and cut (either in quarter if you plan to take it out or diced if you plan to leave it in)
  • 2 carrots, very thinly sliced
  • salt and pepper to taste
  1. Heat a pan to medium and spray. Add the onions and cook until carmelized.
  2. Add the onions to the crockpot.
  3. Add the celery root, carrots, herbs, and cover with the broth.
  4. Allow to cook on low for 5 hours or more. If you are planning to remove the celery root do so right before serving. I like to leave mine in. It is sort of like having a flavoured potato in the soup. Very tasty.

Serves 6 generous portions. Each servings contains 41 calories, 0.6 grams of fat and 1.5 grams of fiber.

A nice healthy base indeed! To keep it healthy I suggest getting multigrain croutons and skim milk cheese for your dressings. When I’m being extra indulgent I go for the smoked gouda or smoked gruyere as my cheese of choice. Definitely a happy time.

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