Have you harvested your onions yet? and your garlic? here’s a delicious recipe to take advantage of your fresh produce!
For about 8 bowls:
1 kilo onions halved, then slices (crescent shape)
2-3 cloves of garlic
3-4 twigs of thyme or 4 theaspoons
2 liters of beefstock (from cubes is fine)
Salt and pepper to taste
75grams of butter
1 chilli pepper (optional)
½ tablespoon of Brown sugar (optional)
Method:
Melt the butter in a large pan on the lowest heat, so it melts but doesn’t Brown, add the onions, garlic and thyme, season to tate, add chillipepper is using.
Cover with lid and let caramelize on lowest heat, they will also soften and Brown.
This will take quite long, as much as 1 hour, but it’s worth it!
Keep checking is the pan doesn’t catch and stir ever so slightly.
After 30 minutes you can take the lid off so the juices evaporate and the onions colour.
The color of the onions is what determines the color of the soup, so be brave and wait.
If impatient you can add a little Brown sugar to help with the caramelising.
When the pan is dry the coloring goes very quicly so do not walk away.
When desired grade of browness is acchieved add the stock.
Bring to the boil and serve with baquettes and grated cheese of your choice
