I used to make french onion soup in Karachi quite often because I could get all the ingredients fairly easily and Kumy loved it. I used the only cheese available back then – “Greens”- which came in a wax cover. These days I use Gruyere.

3 onions, sliced very thin
1/4 cup butter
2 Tbsp olive oil
1 Tbsp flour
1/2 tsp brown sugar
5-6 cups water
2 Tbsp white wine
1 tsp salt
1/2 tsp black pepper
French bread, cut into 1/2″ thick slices
Gruyere Cheese, cut into nice slices

Saute onions in oil and butter, until completely translucent and the onions are starting to brown. Add the flour and sugar and cook until the flour is starting to darken. This can happen fairly quickly so don’t let it burn.

Add water, wine, salt and pepper and cook 20 minutes, stirring to get up all the brown bits from the pan. Cook longer if you want to reduce the broth a bit.

Melt some more butter in a frying pan and fry the bread slices in it for a little bit.

Ladle soup into oven-proof bowls, and place the bread on top. Add just a bit more broth on top of the bread, then add cheese. Heat under a broiler until the cheese melts and starts to brown a little bit.

Mom and I went to Germany and Austria and one of the dishes we just fell in love with was simple Potato Soup. This recipe is very reminiscent of the soup we ate.

7-8 New Potatoes, scrubbed well and cubed
4 cups water or chicken broth
2 carrots, cubed
1 onion, chopped
2 celery sticks, chopped
2 cups corn (frozen or fresh – optional)
1 Tbsp Chicken base, or veggie base (can omit if using chicken broth)
1/2 tsp garlic
1/2 tsp dill weed
1/4 tsp dill seed
1/4 tsp freshly ground black pepper
1 cup milk
2 tsp cornstarch
1 Tbsp butter

In a large pot, add everything but milk, cornstarch and butter. Bring just to a boil, and reduce heat to medium/low. Simmer for 40 minutes. Then mix milk and cornstarch together and pour into soup, stirring constantly. Top with the butter and stir one final time.

Omit butter and chicken base or broth if making vegan.

I have always loved beans and legumes and this soup is so delicious – plus it’s Vegan.  If you know someone who likes soup – you can take the spices, quadruple them and put them in a nice mason jar with the recipe for soup as a gift.

2 Tbsp olive oil
1 onion, chopped
1 celery stalk, chopped
1 bell pepper, chopped
2 tsp garlic puree, or 1/2 tsp garlic powder

Heat oil in a large pot, and saute the veggies for a few minutes, adding the garlic for the last couple of minutes.

1 bag mixed beans, washed and soaked for several hours, or overnight
(I think it’s about a pound, and there is an 18 bean mix)
2 carrots sliced
1 large potato, diced
juice from 1 lemon
2 cups tomatoes, chopped, or 1 15 oz. can
1/2 tsp black pepper
salt to taste
1 tsp oregano
1 tsp marjoram
1/2 tsp thyme
1 bay leaf
2 tsp chili power

Add all to pot, stir, and add water to cover by an inch or so. Cook 2 hours or until beans are soft.

Cajun Version: skip oregano, marjoram and chili power. Add 2 more tsp garlic, 2 tsp thyme and 1/2 tsp cayenne pepper.

This can also be cooked in a slow-cooker really easily.