- STEP 1
Brown the onion in the casserole you'll be making the soup in and brown the sliced up onion. Once softened, add the beef stock and boil until it has reduced a little. Season to taste and add half a teaspoon of whole peppercorns.
- STEP 2
Ladle the soup into bowl, add some more peppercorns to each, and optionally serve topped with a bread cruton, and enjoy! So simple, isn't it?
- STEP 3
About 80 calories per serving without the crutons. I served it with toasted rye bread with plenty of Flora light instead - Enjoy!