This has to be one of my favourite soups which combines two of my favourite ingredients; onions and bone broth. I make my broth at home using bones that the butcher gives me. You will also find producers at local farmer’s markets more than happy to bring along good quality bones.
Bone broth has really taken off, with experts claiming it can firm up the face. This is because it contains a healthy dose of collagen and cartilage, as well as hyaluronic acid. Plus its simply packed fill of other nutrients as well so it’s really a no-brainer for reaching wrinkles and cellulite and maintaining strong, healthy skin.
It takes no more than five minutes to prepare the broth but the cooking time is lengthy. It needs to be to extract all the nutrients within. Many vitamins and minerals are released quickly but the incredibly powerful anti-ageing compounds are deep in the bone and marrow and can take over 12 hours to be extracted. I simply prepare the broth and leave simmering on the stove, often for 48 hours. Every now and then I check to see if there is enough water but thats about it. It freezes really well and if you make it in bulk will last for ages.
Onions also play a role in skin health, like garlic, they contain compounds which give the liver a boost and protect our skin from damage by free radicals (a major contributor to ageing skin). They also help to modulate insulin levels – high levels of which are associated with premature ageing so onions are a powerful tool in holding back the years and keeping our skin glowing.
This recipe is a delicious way to combine these two anti-ageing ingredients. I don’t like to eat too much dairy but find the gruyere really adds to the flavour and gives it the full comfort factor.
| Servings | Prep Time |
| 4 people | 10 minutes |
| Cook Time |
| 2 hours |
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Onion soup has to be one of the most comforting meals out there and combined with the wealth of goodness in homemade stock is a real treat in this colder weather.
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- 3 tbsp olive oil
- 1 knob butter
- 8 large onions finely sliced
- 4 cloves garlic crushed
- 2 pints beef stock
- 1/2 bottle white wine
- 1 pinch sea salt
- 1 pinch black pepper
- 8 slices sourdough or wholemeal baguette
- 1 handful grated gruyere cheese
- Heat the butter and oil in a thick-bottomed pan. Add the onions and stir everything together. Leave to colour, stirring and scraping the bottom of the pan for about 50 minutes - you don't want them burnt but you're looking for a deep, rich colour. Adding a little sugar or honey helps this process but isn't essential. Don't rush this stage, you want to release all the sweetness from the onions.
- Add the garlic and cook for a few minutes, continuously scraping the pan, then add the stock and wine. Bring to the boil and then leave to simmer for 1 hour to reduce.
- Slice the bread and rub with a little oil and crushed garlic, place under the grill until toasted.
- Check the seasoning in the soup and place into oven-proof bowls. Put a couple of pieces of toast on the top and sprinkle with grated gruyere cheese.
- Place the soup bowls under the grill for a couple of minutes until the cheese is bubbling.
We hope you enjoy this soup, let us know how you get on in the comments below or on our facebook page and don’t forget to sign up to our newsletter to receive more recipes, nutrition tips and expert advice.
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