Brown Onion Soup

Preparation Time: 20 mins
Cooking Time: 30 mins
Makes 4 to 6 servings
Ingredients
For The Vegetable Stock (approx 4 Cups)

• 1/4 cup roughly 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

• 8 tbsp grated processed cheese
• 1 tsp freshly crushed black peppercorns (kalimirch)
• 2 tsp chopped parsley

Other Ingredients

• 3 tbsp butter
• 1 cup sliced onions
• salt and freshly ground black pepper powder to taste
• 1 tsp cornflour dissolved in 1 tbsp water

For The Garnish

• 1 tbsp chopped parsley

Method
For the vegetable stock

1. Combine all the ingredients in a deep pan with 6 cups of water and mix well.
2. Simmer for approx. 20 minutes or till they release flavour.
3. Strain using a strainer. Keep the stock aside and discard the vegetables.

For the cheese balls

1. Combine all the ingredients in a bowl and mix well.
2. Divide the mixture into 18 equal portions and roll, each portion into a small round ball. Keep aside.

How to proceed

1. Heat the butter in a deep non-stick pan, add the onions and sauté on a medium flame till they turn translucent.
2. Add the vegetable stock, salt and pepper, mix well and bring to boil.
3. Add the cornflour mixture, mix well and simmer for 5 minutes or till the soup thickens, while stirring continuously.
4. Just before serving, reheat the soup and add the cheese balls to it.
5. Serve hot garnished with parsley.