IN THE KITCHEN: My Mother’s Onion Soup with a New Kick!

Fall is here and so is the love of soup for dinner or as a starter before a lovely meal.

I am making new changes to all my favorite family recipes. The first and main change is not just using canned beef or chicken broth. I have replaced all my broth with Dr. Kellyann Bone Broth. Or any other good quality Bone Broth. You can get Dr, Kellyann’s online or Amazon.com. And also, from your Whole Foods Markets. It has so many good things in it, and I love it all by itself for lunch. It contains 16G of protein which helps with feeling hungry all the time. The other changes I have added to almost every dinner recipe are:

These few items make all the difference in my updated recipes. Try them and see for yourself. Let me know your thoughts. We always have new products being created to make our cooking and dining experience more enjoyable and easier.

Ingredients:

Serves 6-8

This soup can be cooked in a slow cooker of a large pot. I usually make it about noon and it is ready by about 7:00PM for dinner.

I hope you have a Mandoline to thinly slice the onions. If you don’t, you might want to buy one. I use mine all the time for all my fresh veggies.

4 tablespoons butter, melted

2 large sweet onions

1 large red onion

2 packages of dr. kellyann Bone Broth (24 ounces of water) extra water if needed. Or your bone broth of choice.

1 cup white wine

Fresh thyme or 1 Teaspoon dried thyme

Jane’s Crazy Mixed-up Seasonings both Salt and Pepper to taste

1 teaspoon dark garlic salt- buy on line from Savory Spice in Birkdale

1 Tablespoon Ginger. Either fresh, frozen or powder.

2 Tablespoon Garlic. Either fresh, frozen or powder. Less if you are not a garlic fan.

Small squeeze of lemon juice

2 Teaspoons worcestershire sauce

16 slices French bread

1 cup or more of either Swiss or Gruyere cheese

Fresh parsley or chives to garnish with. I love the chives.

Cooking instructions

In my large cooking pot, I place the temperature on low to medium. Put in the butter and sliced onions. I let this cook for about an hour or until soft and easy to break up. Once everything is broken up and cooking nicely, I add everything else except the bread, cheese, and chives.

I let this cook on low for about 6 hours or so. Before putting in the serving bowls. Cut the French bread in ¼ thick. Put in the oven and toast for about 2 minutes on both sides. Put on the cheese of choice and broil for about 1-2 minutes. Or until melted. Put 1-2 slices of cheese bread in each bowl and top with either chives or parsley. Parsley will help with your onion breath. But I usually don’t care if everyone is having it.

Serve and enjoy. Great as a dinner by itself or with a salad. 

Recipe and photos by Margi Kyle

Margi Kyle is the managing editor for LKNConnect.com. She is also, “The Color Doctor”, and has built an astounding portfolio from the ever-important ‘Designer’s perspective’. Never idle, this Professional Interior Designer has contributed to this industry as an Interior Designer, Television Host, Mentor, Keynote Speaker, Educator, and Writer. Margi has Taught Interior Design of over 45 years and is the executive director for We Make Color Easy, The Dewey Color System. You can book a seminar or color course with her by emailing her at [email protected].

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