czwartek, 29 marca 2012
Once again: the onion soup
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 whole 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 on top!
This is real “comfort food”
4 big onions
1 garlic clove
35 fl oz (1 l) bullion ( the best is beef one)
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. Cook over low heat, covered, occasionally stir until the onions are soft and caramelised (be careful it can not get brown!). Add thymes and pour the water in. Cook covered until practically brown. But it to the pan, pour the bullion add spices, cook for another few minutes. In a meantime prepare toasts, put cheddar cheese on top of each slice of bread and bake. Pour the soup to bawls, put a toast on top, decorate with a sling of thyme.