Anyone who travels by camper even in winter will appreciate a warming and spicy soup. Bacon and cheese provide the special flavor of the onion soup - a perfect meal for outdoor! Our camping recipe is presented by outdoor chef Kieran Creevy.
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From now on, the passionate outdoor chef Kieran Creevy presents his favorite recipes on ISPO.com. Sometimes suitable for sports, sometimes as the perfect preparation for your outdoor adventure: With his recipes, you can take your cooking in nature to a new level. The dishes are simple, healthy, and incredibly delicious.
Kieran Creevy cooking in a camper van
Image credit: Lisa Paarvio / Lisa Paarvio
Ingredients for 2-3 people
- 2-3 yellow or white onions, halved and sliced
- 1 tablespoon butter, olive oil or rapeseed oil
- 2 tablespoons chopped smoked bacon
- 1 glass of white wine
- 1 cube of veal or beef broth
- dried thyme and bay leaf
- water
- rustic bread, torn into small pieces
- ¼ cup chopped Beaufort cheese
Cheese and bacon - a great combination
Preparation
- Melt the butter/oil in a pot and add the onions. Cook over medium heat until they stop steaming and turn a pale brown/golden color.
- Add the chopped bacon and cook for 2-3 minutes.
- Add the wine, veal stock cube, thyme and bay leaf. Let everything boil for 1-2 minutes.
- Add enough water to cover the onions up to 5 cm.
- Cover and cook for 20 minutes.
- Remove the lid, taste, season if necessary and cook longer if you want a more intense flavor. Add half of the cheese to the pot and mix.
- Arrange in bowls, top with the bread and crumble some more cheese on top.
- Serve with smoked sausage, cornichons and more bread.
Image Credits: All images by Lisa Paarvio. Find more on Instagram at. @lisapaarviophotography.
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