Onions are native to Asia and the Middle East, and have been cultivated for over 5,000 years. Highly regarded by the Egyptians, onions were used as currency to pay workers who built the pyramids. They have been revered throughout time for their culinary use and for their therapeutic properties.
Onions are a rich source of quercetin, an antioxidant flavonoid, which also provides anti-inflammatory benefits. When onions are sautéed and simmered to make soup, their quercetin isn't degraded; it gets transferred into the liquid mixture. There has been some discussion and preliminary studies that demonstrate flavonoids have been associated with reduced risk of some cancers, heart disease and diabetes.
Directions
- Gently sauté onions in olive oil until they soften.
- Add salt and pepper and continue to cook gently, about 45 minutes, until the onions become deeply golden and caramelized.
- If you plan to garnish the top with a bit of caramelized onions, set aside 1/2 cup of caramelized onions.
- Add broth to the caramelized onions. Bring to a gentle boil.
- Cover, reduce heat to a simmer and cook for another 20–30 minutes.
- Let cool slightly and purée the soup in small batches.
- Add the sherry vinegar to the 1/2 cup caramelized onions set aside for garnishing.
- Sauté sage in a bit of olive oil until crispy.
- Option: garnish with croutons, the vinegared caramelized onions and crispy sage.
- Serve warm or at room temperature.
℞ M.D. Notes
- The sherry vinegar goes only on the reserved garnish onions, not into the pot; its brightness sets off the sweetness of the soup.
- For additional calories use butter instead of olive oil, and add a bit of heavy cream to the soup.
- This soup can be quite soothing if experiencing a sore mouth: sip it as a small meal or snack, served warm or at room temperature.
- If your taste buds are dulled and you need to strengthen the taste, start with an extra bit of sea salt (more minerals than table salt).
- If your taste buds are altered from chemotherapy, remember you can adjust for extra sweetness, or if food tastes bitter, by adding a bit of maple syrup (try 1/8 teaspoon first).
- To minimize eye irritation, try using a sharp knife to cut onions and rinse the onions under water.
