The Indian Onion Soup

Forget the french onion soup! For a second.  Take it to the next level, spice it up, masalafy it and transform it into the Indian curried onion soup.  You are bound to have these ingredients in your pantry , so no extra shopping!   A quick fix with some fresh crusty buttered bread or even some khichdi (rice and split mung bean dish)

I had a large sweet white onion and in contrast a red onion to use for this soup.  However I will never really understand why a red onion is a RED onion ? It is very much purple/magenta in colour?…any how…I love onions, I eat them raw in salads, find them delicious paired with a mature cheddar cheese sandwich!  I just love them!  Most of my cooking will involve onions in some way or another but today we are focusing solely on the onion.

This soup can be cooked in under 20 to 25 minutes.  Is very tasty, slightly sweet because the onions are caramelized in the spices and then you get a hint of heat on your palette at the very end from the red dried chilli flakes.

I know all onion lovers will adore this and it may even convert non onion lovers to loving them.  Hope you have a wonderful day…I’ll see you soon! Much love, D x

INGREDIENTS

1 large white onion sliced
1 large red onion sliced
1 tsp sunflower oil
Pinch of cumin seeds
Pinch of asafoetida
¼ tsp dried chilli flakes
1 tbsp cumin/coriander powder
¼ tsp turmeric powder
1-2 tsp garam masala
1 tin finely chopped tomato
Salt to taste
1 cup water

METHOD

In a large saucepan, heat up the oil on a medium heat with the cumin seeds. Once the oil starts to sizzle are the onions and mix well

Add all the seasoning and spices making sure all the onion is coated. Cover, reduce to a low heat and cook for 5 minutes

Pour in the tin of chopped tomatoes with the cup of water, stir well, bring to a boil and gently simmer for 15 minutes

Serve up with a dollop of natural yoghurt and fresh bread

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