Onion Soup with Kale and Chickpeas

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Cheaper food than onion soup is hard to find – and more flavorful too, for that matter. Despite being such a cooking essential, onions rarely get the spotlight all to themselves. With the winter season (almost) coming to an end, we definitely have to dig deep into our pantry and really scratch our heads in order to come up with inventive, fun things to cook. It seemed a great opportunity to allow the good old yellow onion to shine, in other words. Onion soup is a classic, of course, but here’s a jazzed up version with both chickpeas and kale, for a nutritious as well as colorful winter soup. Enjoy!

Serves 4

8 medium yellow onions (~1.2 kg), cut in half and sliced thin
4 tbsp olive oil
3 cloves garlic, minced
1 tsp sugar
1 tbsp flour
2 liters water
3 tbsp vegetable bullion powder (equals 3 cubes)
2 bay leaves
1 tbsp thyme (2 tbsp if using fresh)
1 tbsp soy sauce
2 tbsp apple cider vinegar
460 g cooked chickpeas (~6 dl), drained and rinsed
150 g kale, de-stemmed and roughly chopped
Salt and black pepper

1. In a large pot, sauté onions with the olive oil and sugar over medium-low heat, stirring occasionally, for one hour. You want the onions to start to soften and caramelize. If they start to brown or stick to the pot, turn down the heat.
2. After the onions have caramelized nicely, add in the minced garlic, and continue sautéing for 2 minutes. Stir in the flour and mix until combined.
3. Add water, bullion powder and herbs to the pot, and turn the heat up to high. Bring to a boil and then turn the heat down to maintain a low simmer. Allow to simmer, uncovered, for 30 minutes.
4. Fish out the bay leaves, and add in the soy sauce and vinegar. Stir in the kale and chickpeas and continue to simmer for 5 minutes until they’re heated through.
5. Season with salt and pepper to taste, and serve immediately. Leftovers store well in the fridge for 4-5 days and in the freezer for 3 months.

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