Onion Soup ‒ Sipulikeitto

Hot soups are exactly what I need when it's freezing outside. Onion soup is cheap, light and simple to make yet extremely savory.

This alone will hardly fill your stomach so I did what the French do: oven sandwiches. For some reason they also like to set the bread floating in the soup (well, actually they put the whole soup in the oven) but have to say I personally prefer them separated. On the next day you can use this soup as the basis for a bit more filling meal by adding potatoes, veggies and tofu.

The soup:
- 8 onions (it looks nice if you mix yellow and red ones)
- 1 l water
- 2 dl apple wine
- 1 large dose of stock
- 2 tablespoons rape oil for frying
- whole black peppers
- salt
- sugar
- thyme
- yarrow flowers

The bread:
- 6 toasted bread slices
- 2 dl soy yogurt
- 100 g melting soy cheese
- 0.5 dl nutritional yeast
- 2 tablespoons mustard powder
- 3 garlic cloves

Slice the onions and caramelize them by frying in a low heat for an extended period (half an hour should do). Add the wine at the end of the caramelization to deglaze the pan. Be careful not to burn the onions cause that makes the soup bitter. When the onions have turned sweet, add the rest of the soup ingredients. Let the soup simmer for half an hour under a lid.

Grind the soy cheese, mince the garlic and mix them with the yogurt, the yeast and the mustard. Spread the mixture on the bread slices and place in a 200°C oven until they look crunchy and golden (about ten minutes).

Nutritional values / 2190 g soup and 1 bread:
energy 633 kcal and 235 kcal
fat 27 g and 8 g
protein 12 g and 8 g
carbohydrates 46 g and 15 g
fiber 16 g and 2 g