Two Onion Soup

Name: Two Onion Soup
Yield: Serves 6–8
Ingredients: 15.9 oz (450 g) carton of natural yogurt; 15.9 oz (450 g) carton of natural yogurt; salt and black pepper; salt and black pepper; 1 chicken stock cube, mixed with 1 pint (600 ml) water; 1 chicken stock cube, mixed with 1 pint (600 ml) water; 1 bunch of spring onions, chopped finely, using as much of the green part as possible; juice of 1 lemon; ½ pint (300 ml) orange juice, from a carton of unsweetened orange juice; 4 whole cloves; ½ pint (300 ml) orange juice, from a carton of unsweetened orange juice; ½ pint (300 ml) orange juice, from a carton of unsweetened orange juice; 1½ lb (675 g) small to medium-size onions, peeled and sliced finely in rings; 4 large cloves of garlic, sliced

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

First Impressions

By Josceline Dimbleby

Published 1984

About

This simple soup, with its slight flavour of orange, makes a more delicate start to a meal than the familiar traditional onion soups.

Ingredients

1½ lb (675 g) small to medium-size onions, peeled and sliced finely in rings
4 large cloves

Soup
Gluten-free

Method

Put the sliced onions, the sliced garlic and the cloves in a saucepan with the orange juice and the chicken stock. Bring to the boil, cover the pan and simmer very gently for ¾-1 hour. Add the lemon juice and season to taste with salt and black pepper. Add the chopped spring onion to the soup and simmer for another 3–5 minutes. Pour the soup into a hot serving bowl and, just before serving, sti