To help Aussies up their veg and nutrition intake, here are some delicious new onion-inspired recipes perfect for the cold weather.
When you peel away the layers of skin, the humble onion is more than meets the eye.
Adding extra sizzle and more deliciousness to any dish, onions also bring with them some surprising health benefits - including vitamin C, gut-loving fructans, and brain boosting vitamins - that will help keep the family fighting fit.
They are great for immunity, mood, gut health, heart health and the waistline.
And did you know a single medium-sized onion counts as two serves of veggies?
- Chicken and Onion Pot Pies - all the warming deliciousness of chicken, veggies and puff pastry in one perfect parcel;
- French Onion Soup - a family-friendly take on the much-loved classic;
- Onion, Corn and Zucchini Muffins - hearty, veg-filled muffins perfect for weekend baking;
- Red Onion Coconut Curry with Slow Cooked Chicken - a one pot, set and forget curry the whole family will love;
- Roasted Onions with Parmesan Breadcrumbs - super simple and perfect as a side-dish or the main event.
Head to Australian Onions for these delicious winter warmers and so much more.
But here's a firm winter favourite with French onion soup.
French Onion Soup
Yields: 6 small bowls
Prep time: 10 minutes
Cook time: 70 minutes
Ingredients
6 large brown onions, peeled and thinly sliced
3 tbsp extra virgin olive oil
3 tbsp unsalted butter
1 tsp sugar
Pinch salt
2 cloves garlic, minced
8 cups low sodium beef stock
2 dried bay leaves
3 sprigs fresh thyme leaves
6 - 8 slices French baguette
1 cup grated gruyere or other melting cheese i.e. mozzarella
Thyme leaves to garnish
Method
Heat the olive oil and butter in a large heavy bottomed pan over a medium heat.
Turn down the heat slightly then add the onions and cook for 30 minutes until soft, golden and lightly caramelised.
Turn the heat back up to medium - high then add the sugar, salt and garlic and cook for another 15 minutes until deeper brown and caramelised. Make sure to stir onions frequently to avoid them sticking too much on the bottom of the pan.
Add the stock, bay leaves and thyme and bring to the boil. Lower the heat and simmer for another 20 minutes. Season if required.
To make the cheese toast, brush the bread with olive oil on each side then toast under the grill. Top with cheese and grill until melted and bubbling.
Divide soup into bowls and top with cheesy toast.
NOTE: For a healthier alternative, swap butter for olive oil and hold the gruyere. In this recipe wine has been omitted to make it family friendly.
- Recipe created by Lisa Holmen for Australian Onions.
- READ MORE: Mushrooms good for your brain as well as your tummy
- READ MORE: Recipe: Cauliflower loaf
Therese Murray
Wordsmith. Senior journalist. Editor. I have a proven track record in helping people and communities solve their problems. My career is all about telling stories.
Wordsmith. Senior journalist. Editor. I have a proven track record in helping people and communities solve their problems. My career is all about telling stories.
