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Onion Soup

Prep Time10 minutes
Cook Time45 minutes
Total Time1 hour
Course: Soup
Servings: 8

Ingredients

  • 1 / 2.2 kg. / lbs. white onion about 6 large onionsliced (Vata - - Pitta + Kapha -
  • 1 tsp. salt Vata - - Pitta 0 Kapha +
  • 5 Tbs. sesame oil Vata - - Pitta ++ Kapha 0
  • 2-3 Tbs. spelt flour Vata - Pitta - Kapha +
  • 3-5 stalks celery chopped (Vata - Pitta - - Kapha -)
  • 4 bay leaves Vata 0 Pitta 0 Kapha - -
  • 1 tsp. dried oregano Vata - Pitta + Kapha - -
  • 1 tsp. rosemary Vata 0 Pitta + Kapha - -
  • 1 tsp. thyme Vata 0 Pitta + Kapha - - or hyssop leaves (Vata 0 Pitta + Kapha -)
  • 1 tsp. pimiento Vata - Pitta 0 Kapha -
  • 1/4 tsp. black pepper Vata - Pitta + Kapha - -
  • Handful of Arame / Hijiki seaweed soaked in water
  • 8-9 / 1.75 cups / liter water (Vata 0 Pitta - Kapha +
  • Chives or scallions chopped (Vata - Pitta + Kapha - -) / (Vata 0 Pitta + Kapha - -)

Instructions

  • In a medium cooking pot, put bay leaves, dried oregano, rosemary, thyme and pimiento with 3 cups of water.
  • Bring to boil, cover, lower the flame, cook for 5 minutes and close.
  • Peel the onions, cut in half and slice.
  • Fry in oil for about 15 minutes, until golden.
  • It is important to mix the onions every 2-3 minutes to avoid burning.
  • Gradually add the flour and constantly stir to prevent the formation of lumps.
  • Add the remaining water, the strained herb water, the seaweed (washed in fresh water), the celery stems, salt and pepper.
  • Bring to boil.
  • Lower the flame, cover and simmer for 30 minutes.
  • Check the consistency and flavor and fix if necessary.
  • If consistency isn’t thick enough, cook for 10-20 more minutes.
  • If more salt is needed, add salt or shoyu soy sauce.
  • Serve hot and garnish with chopped chives / scallions.

Notes

Optional additions:
For kapha: Replace spelt flour with buckwheat / millet flour.