Being allergic to onions is a love-hate relationship. Onions are wonderful. I grow them, harvest them, store them for the winter and what is leftover in the spring I dehydrate them.
But I do this at a cost. When I say a cost it’s because of how they affect my body and cause my immune system to react to produce antibodies that attack whatever it is in the onions that affect me.
Benefits of Onions:
- They make food taste better
- Good source of
- vitamin C
- vitamin B6
- Medicinal value – cold and flu relief
- Preventing inflammation
- Parts of them have been known to help with cancer, diabetes and lower blood pressure
- … and the list goes on.
Onions may be all this and more, but when they hit my body, they turn into something else. But first, I do have a saving grace. Usually, if I eat them in some food the first day, nothing too much happens. It’s when I eat them two days in a row, that my system really ramps up.
You might want to skip the next paragraph to avoid the graphic details.
So what happens…
- I get stuffed up
- My nose starts to run
- I drip mucus
- My eyes run and itch
- My whole face turns into a mucus making machine
- Headaches occur
- I start to sneeze
- Sinuses plug
…And nothing seems to stop it except “don’t eat onions”
If you read the above you can tell that it’s unpleasant, to say the least, and yet I still grow them, harvest them, store them for the winter and what is leftover in the spring I dehydrate them.
So now we come to the spring and along comes those seasonal allergies from the pollen on the trees. Not as bad as the onions – it’s more of a sinus thing. At this point in time, the onions that I harvested last year are starting to get soft so in order to preserve them, they get dehydrated. You can read about that here.
So now it’s a double whammy. Seasonal allergies and a food allergy, because you have to know when I’m processing and dealing with onions, things are going to go from bad to worse.
As I peel and chop onions ready for the dehydrator, I can feel the onset and I know that the symptoms are not far behind.
I make sure I’m stocked up on Kleenex, essential oils (sinus blend), Aller-Pure (a natural allergy soft gel) and Advil cold and sinus. (I find that the over the counter allergy pills just don’t seem to work that well and even the none drowsy ones make me sleepy).
So… I figure that if I’m going to be suffering anyway, why not take it to the next step and make the easiest and best ever onion soup.
This is my once a year… process all the onions… and make some into soup day.
I’m already under the influence, so why not feast on something that is so enjoyable that I would eat it once a week if I could.
That said… if you like it as much as me, make it as often as you like and think of me as you eat it. Simple, easy and filling.
- Condensed beef broth
- French bread
- Swiss cheese or another cheese that you like. Swiss is the traditional way
- Parmesan cheese
- 4 ovenproof bowls
The rest of the ingredients you probably already have in the cupboard.
French Onion Soup Recipe
For The Soup
- 4 medium onions sliced
- 2 tablespoons butter
- 2 can (10 1/2 ounces each) condensed beef broth
- 1 1/2 cups water
- 1 bay leaf
- 1/8 teaspoon pepper
- 1/8 teaspoon thyme leaves (I put in a little more)
- 4 slices French bread approximately 1 inch thick
- 1 cup shredded Swiss cheese (about 4 ounces)
- 1/4 grated Parmesan cheese
Making The Soup
Put the butter and the onions into a 3-quart saucepan and cook over low heat until tender and transparent. This usually takes about 15 minutes depending on how thick you sliced the onions.
Once they are soft, add the beef broth, water, bay leaf, thyme and pepper.
Bring to a boil then turn the heat down and simmer for another 15 minutes.
Adding the Toppings
Once the soup is ready, put the oven on the broil setting which is usually 550 degrees.
Put the bread slices on a cookie sheet on the top rack of the oven about 5 inches from the heat and toast the bread turning when they are golden brown and toast the other side.
If you have a toaster that takes bagels you could probably use that to toast the bread as well.
Now’s the time to put the soup into the ovenproof bowls. Put the toasted bread on top of the soup and put the Swiss cheese on top of the bread. Sprinkle with the Parmesan cheese and place the bowls on a cookie sheet.
Put under the broiler the same way you did the bread just until the cheese is melted and golden brown. Watch it closely as it only takes about 1 – 2 minutes.
Serve it with the rest of the loaf of French bread and you have a feast fit for a king or queen.
Easy and quick and delicious.
And that is why I indulge in onion soup once a year even if I’m allergic to it. I just can’t help myself.