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

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

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