Exploring International cuisine

Pantry staples make this budget friendly soup a winner. The cheesy croutons add a special touch and it is perfect for those cold winter days when you just want to snuggle on your sofa and binge your favorite Netflix series. If you’re looking for more delicious quick soup recipes to make for the holidays, be sure to check some of my other favorites: cream of mushroom soup, crab and corn soup and cream of tomato soup. 

BROWN ONION 

Most people do not know this but some benefits of brown onion is that they are packed with nutrients, very low in calories but high in vitamins, fiber and minerals which makes this recipe a 3 in 1 kind of deal. Healthy, cheap and a great deal of deliciousness!  

¼ cup (60) butter

4 large brown onions (about 800g) thinly sliced,

¾ cup (180ml) dry white wine,

2 cups (500ml) water,

4 cups (1L) beef stock, 

2 bay leaves, 

1 Tbsp (15ml) flour, 

1 tsp (5ml) fresh thyme leaves. 

1 small French loaf (baguette) sliced, ½ cup (60g) grated gruyere or any other strong white cheese.  

You can always opt for any other kind of bread you’d prefer. 

A recipe so delicious and simple you will keep making it over and over again!

Melt butter in a large pot over a low heat, 

Add onion and fry until caramelized and soft for about 20 minutes.

In a separate pot bring wine, water, stock and bay leaves into a boil, then remove from heat. 

Sprinkle flour over onion and fry for a minute over a medium heat. 

Slowly add hot broth to onion, stirring, until mixture boils and thickens slightly. 

Reduce heat and simmer, uncovered for 35 minutes, stirring from time to time. 

Heat the grill. 

Grill on one side until golden. Flip over and sprinkle with cheese. 

Return to oven and grill until cheese has melted.  

Serve soup topped with croutons and a sprinkling of thyme. 

Bon appetite!!! 

May improve heart health

Loaded with antioxidants 

Contains anti-cancer compounds

Help regulate sugar 

May boost digestive health 

Potjie dishes are most famous in South Africa. A potjie is a 3 legged cast iron pot typically for use over fire but in modern days we have slow cookers which you can always opt for, so don’t even worry about how you’re going to execute this flavorful dish.  Potjie sides you can serve it with. Click here for more South African cuisine.

2.2kg ostrich neck 

3 tsp (45ml) gallo olive oil

50g boneless pork or bacon

2 medium onions, chopped 

2 garlic cloves, chopped 

2 cups (500ml) hot beef stock

1 cup (250ml) red wine

4 small potatoes, peeled and diced

1kg mixed vegetables (butternut, pumpkin, carrots, green beans, peas and any vegie of your preference) 

1 handful of chopped fresh herbs (thyme, basil, parsley corriender) 

2 tomatoes, diced. 

Salt and milled paper to taste. 

Heat gallo olive oil in a pot and add ostrich, neck and add pork fat/bacon 

Fry onion and garlic for a few minutes 

Add hot stock and wine, cover and simmer for about 30 minutes 

Add the hard veggies (like butternut and pumpkin) in layers. Add the herbs and season  

Replace lid and cook on a very low heat for about 3 hours 

Add the softer veggies (carrots, potatoes, peas), replace the lid and cook for a further 30 minutes 

Check the seasoning before serving 

Side note: The secret to making a good potjie is to make sure that you layer your meat first then follow with veggies and don’t bother stirring just let the flavors come together in the pot without interfering.