This Mexican soup features ; water — or 6 cups, Onions; or 3 — with skins*, Yellow onions with, Skin, Wakame; or kombu — 3 in. It delivers aromatic, well-seasoned taste. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
French Onion Soup (Macro)
Description
This Mexican soup features ; water -- or 6 cups, Onions; or 3 -- with skins*, Yellow onions with, Skin, Wakame; or kombu -- 3 in. It delivers aromatic, well-seasoned taste. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Peel onions reserving skins.
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Bring water to a boil.
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Add onion skins and kombu.
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Remove kombu after at least 5 minutes.
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(I use the wakame and
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cut it up finely and put it back in the pot because I want to get all the sea veg I can).
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Let onion skins continue to cook until water is deep yellow.
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Slice onions in half moons or dice and saute in oil until translucent.
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Add the barley malt.
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Saute until lightly browned.
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Drain cooking stock and add onion mixture to it.
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Add the tamari and rice vinegar.
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Simmer 10 minutes.
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Serve with chopped parsley or baked mochi cubes.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 63.1kcal
- % Daily Value *
- Total Fat 4.0g7%
- Saturated Fat 0.6g3%
- Cholesterol 0.0mg0%
- Sodium 2.6mg1%
- Total Carbohydrate 6.1g3%
- Dietary Fiber 0.5g2%
- Sugars 0.1g
- Protein 0.7g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
baking, barley, boiling, broiling, corn, cups, french, kombu, macro, malt, mexican, oil, onion, onions, piece, rice, sautéing, sesame, simmering, skin
