French Onion and Garlic Soup

I finally tried this soup today because there were hardly any vegetables around.  I’ve been putting it off because Im not too fond of onions. But it does have a slight, delicate flavor which also may be due to the Maggi  soup cube I used for stock. I did feel elegant using olive oil because it so foreign (and expensive). But the sense of relaxed elegance  on a  Monday morning came, I guess, more  from the luxurious feel of lots of time. I had more than enough time to concentrate on each step because Sunday’s leftovers were enough for lunch and I had woken up early.


Onion – 2 large                    : sliced

garlic – 6 cloves                   : peeled and chopped finely

Carrot – 1 medium sized  : peeled, thinly sliced

Vegetable stock                  : 4 cups


Cheese –                                   : 1/4 cup grated

Olive oil –                                 : 1 tbslpn

Bread                                         :  4 slices, toast with olive oil and rub with garlic



In a thick bottomed pan, heat the olive oil and saute onion till brown. ( this is important)

Add chopped garlic and sute.

Add sliced carrots and saute for a few minutes.

Add vegetable stock and bring to a boil. Simmer for 10-15 minutes.

Add salt and pepper powder.

Serve hot with toasted bread and top with cheese.

ps: the pic is borrowed.


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