If not my aversion to the smell of fried onion floating in the house I could eat this soup every day – especially when the temperature outside drops below zero.
It is amazing how the strong taste of onion dies, and each bowl of this steaming hot soup is filled with sweet onion aroma emphasized with nutmeg, thymes and crunchy toast with cheddar cheese on top!
This is a real “comfort food”.
4 big onions
1 garlic clove
1 l beef stock (35 fl oz)
1 cup water
½ teaspoon dried thymes or 1 tbsp fresh thyme
1 tbsp butter
slices of bread for toasts
In a big saucepan melt the butter, add thinly sliced onions and garlic. Covered cook over low heat, occasionally stir until the onions are soft and caramelised (be careful it can’t get brown!). Add thymes and pour the water in. Cook covered until practically brown. Pour in the onion mixture into the pan, add the bullion and spices, cook for another few minutes. In a meantime prepare toasts: put cheddar cheese on top of each slice of bread, bake. Pour the soup to the bowls, put a toast on top, decorate with a sling of thyme.