You are here: Home > Cuisine > French style Indian > French syle Indian Soups > Brown Onion Soup with Pepper Cheese Balls Brown Onion Soup with Pepper Cheese Balls by Tarla Dalal Love the French onion soup? you will love this refreshing variation as well! onions browned in butter release a fragrant, appetizing aroma making this a perfect appetizer to a wonderful meal. The peppery cheese balls add a very interesting texture to the soup. Use a vegetable stock that has used a lot of vegetables for a strong base flavour. Serve this soup as is, immediately after the cheese balls are added. Serve with Parsley and Garlic Loaf and Baked Crêpes with Capsicum Sauce for a complete meal combo. 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Close 11 Jun 2012 This recipe has been viewed 31139 times 5/5 stars 100% LIKED IT 3 REVIEWS ALL GOOD Brown Onion Soup with Pepper Cheese Balls recipe - How to make Brown Onion Soup with Pepper Cheese Balls Tags French syle Indian SoupsThick / Creamy Indian SoupsWestern PartyNon-stick Pan Preparation Time: 20 mins Cooking Time: 30 mins Total Time: 50 mins 5Makes 4 to 6 servings Show me for servings Ingredients For The Vegetable Stock (approx 4 Cups)1/4 cup roughly chopped onions1/4 cup peeled and roughly chopped carrots1/4 cup roughly chopped cabbage1/4 cup roughly chopped cauliflower2 tbsp roughly chopped celery (ajmoda)For The Cheese Balls1/2 cup grated processed cheese1 tsp freshly ground black pepper (kalimirch)2 tsp chopped parsleyOther Ingredients1 tbsp butter1 cup sliced onions salt and freshly ground black pepper (kalimirch) to taste2 tsp cornflourFor The Garnish1 tbsp chopped parsley Method For the vegetable stockFor the vegetable stockCombine all the ingredients in a deep pan with 6 cups of water and mix well.Simmer for approx. 20 minutes or till they release flavour.Strain using a strainer. Keep the stock aside and discard the vegetables.For the cheese ballsFor the cheese ballsCombine all the ingredients in a bowl and mix well.Divide the mixture into 18 equal portions and roll, each portion into a small round ball. Keep aside.How to proceedHow to proceedCombine the cornflour and 1 tbsp of water in a bowl and mix well. Keep aside.Heat the butter in a deep non-stick pan, add the onions and sauté on a medium flame for 2 minutes.Add the vegetable stock, salt and pepper, mix well and cook on a medium flame for 2 minutes.Add the cornflour-water mixture, mix well and cook on a medium flame for 5 minutes, while stirring continuously.Just before serving, reheat the soup and add the cheese balls to it.Serve immediately garnished with parsley. Nutrient values per servingEnergy68 calProtein2.7 gCarbohydrates5.1 gFiber0.9 gFat4.1 gCholesterol0 mgVitamin A191.6 mcgVitamin B10.1 mgVitamin B20 mgVitamin B30.4 mgVitamin C12.9 mgFolic Acid8.7 mcgCalcium93.3 mgIron0.9 mgMagnesium0 mgPhosphorus0 mgSodium26 mgPotassium48 mgZinc0.2 mg