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.
Brown Onion Soup with Pepper Cheese Balls recipe - How to make Brown Onion Soup with Pepper Cheese Balls
Preparation Time: Cooking Time: Total Time:
Makes 4 to 6 servings
For The Vegetable Stock (approx 4 Cups)
1/4 cup roughly chopped onions
1/4 cup peeled and roughly chopped carrots
1/4 cup roughly chopped cabbage
1/4 cup roughly chopped cauliflower
2 tbsp roughly chopped celery (ajmoda)
For The Cheese Balls
1/2 cup grated processed cheese
1 tsp freshly ground black pepper (kalimirch)
2 tsp chopped parsley
Other Ingredients
1 tbsp butter
1 cup sliced onions
salt and freshly ground black pepper (kalimirch) to taste
2 tsp cornflour
For The Garnish
1 tbsp chopped parsley
For the vegetable stock
- For the vegetable stock
- Combine 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 balls
- For the cheese balls
- Combine 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 proceed
- How to proceed
- Combine 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.
| Energy | 68 cal |
| Protein | 2.7 g |
| Carbohydrates | 5.1 g |
| Fiber | 0.9 g |
| Fat | 4.1 g |
| Cholesterol | 0 mg |
| Vitamin A | 191.6 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.4 mg |
| Vitamin C | 12.9 mg |
| Folic Acid | 8.7 mcg |
| Calcium | 93.3 mg |
| Iron | 0.9 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 26 mg |
| Potassium | 48 mg |
| Zinc | 0.2 mg |
wow.. this soup is just simple infused with so much flavour.. the stock.. added to this soup is just awesome.. and the best part is the cheese pepper balls.. soft and cheesy, which comes in every sip.. just try this soup.. and will fall in love with this..
Very french! Its delectable! The cheese balls add weight to the dish and complement it perfectly!