Meaty Onion Soup

Last Saturday it was wet, cold and miserable here in Cape Town. I decided to make this substantial soup for lunch. It turned out to be absolutely delicious, just what the doctor ordered to chase away the Winter blues. I cooked it in the oven for convenience.


  • 200 g diced bacon
  • 2 T ( 30 ml) olive oil
  • 3 large brown onions, peeled, halved and sliced
  • 6 shallots or 4 smallish red onions, peeled and sliced
  • Ina Paarman’s Green Onion Seasoning
  • 1 whole head of garlic, peeled (yes, use it all)
  • 2 slices of beef shin, bone in (± 400 g)
  • Ina Paarman’s Garlic Pepper Seasoning
  • 3 x 25 g Ina Paarman’s Liquid Beef Stock
  • 1.5 litres (6 cups) hot water



Adjust the oven shelf to the lowest setting and preheat to 150°C.

Use a heavy based ovenproof saucepan, measure and warm the oil in it. Add the bacon bits and stir-fry using a wooden spoon to break them up.

Cook over medium heat while stirring now and again until bacon begins to crisp and render its fat.

Season the prepared onions with Green Onion Seasoning and add to the bacon.

Stir-fry the onions and cover with a lid for a few minutes until they are soft and wilted.

Add all the peeled garlic cloves and stir-fry for 1 minute.

Season the meat lightly on both sides with Garlic Pepper Seasoning and place on top of the onion mixture.

Squeeze over the Liquid Beef Stock and add the hot water (from the kettle).

Bring the soup to the boil. Cover pot with a sheet of baking paper and place the lid on top. Put it into the oven.

Cook for ± 2 ½ hours, until the meat is ‘fall off the bone’ tender.

Taste for seasoning.

Serve with toasted french bread topped with grated cheese.

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