Recipe by Rachel Cave
Serves: 4 Prep Time: 10 minutes Cooking Time: 45 minutes
If you're getting a bit bored with those cups of tea or you're having a bit of trouble with the metallic taste in your mouth throughout your cancer treatment, this recipe is for you. This french onion soup is a wonderful way to get fluids into you during treatment. The soft, caramelised onions mask the metallic taste and you might even find yourself going back for seconds. Served warm, it's perfect to heat you up if you're feeling a little chilly.
If you put the soup thermal flask and keep warm so that you could keep drinking it throughout the day. You can also put it into the fridge, it should be good for a couple of days, reheated. If you feel like adding some croutons, some grated parmesan and a little bit of parsley, it works really well.
- 3 large onions, finely sliced
- 25 g butter
- 1 tbsp olive oil
- 1 litre vegetable stock (warm)
- Salt and black pepper
- Parsley to serve
- Optional: Grated parmesan, croutons
- Melt the butter with the olive oil in a large saucepan.
- Add in the onions and stir until the onions go golden, and even dark brown. You'll need to keep a close eye on them so they don't burn.
- When all the onions are a deep brown and soft, add in the warm vegetable stock and stir.
- Put a lid on the saucepan and allow to simmer for 30 minutes, or longer if you want a stronger flavour. If you leave off the lid, you'll end up with less of the soup.
Soups like this French Onion recipe can be a great way to rehydrate your body and replace some electrolytes like sodium if you have had suffered from bouts of diarrhoea or vomiting. Liquids in general will be digested and absorbed easier than solids and therefore might be easier on your gut. Again, a comforting bowl of soup can help us feel better when we are low.