Norwegian Onion Soup
- Preparation and cooking time
- Total time
- Serves 6
A nice easy recipe that is O so tasty! I found it in a Norwegian cook book Norges Nasjonalretter - En Matglad Reise I Vårt Eget Land, p. 75. Five ingredients, anyone can make it!
- 600 g onion, about three large ones, halved and finely sliced
- 2 tbsp butter (I used Flora Light)
- 1 1/2 l beef stock (3-3 1/2 cubes of stock cubes will do!)
- Salt and pepper to taste, reserve some whole black peppercorns
Crutons to serve:
- Crutons to serve:
White bread cut into rounds topped with cheese and melted in the middle of the oven on medium heat. Serve each bowl topped with one of these crutons for a more filling bowl 'o soup!
- White bread cut into rounds topped with cheese and melted in the middle of the oven on medium heat. Serve each bowl topped with one of these crutons for a more filling bowl 'o soup!
- STEP 1Brown 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 2Ladle 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 3About 80 calories per serving without the crutons. I served it with toasted rye bread with plenty of Flora light instead - Enjoy!