When shopping in my supermarket at the weekend I saw piles of large red and brown onions from the USA. Living in Dubai, our produce is mainly exported and sometimes you cannot always expect the same products week after week. It can be pure creative cooking planning everytime you walk in the supermarket! Upon seeing the huge piles of onions I was inspired to try an onion soup. This is not so much a soup as a hearty meal!
Traditionally an onion soup has a beef stock, but being a vegetarian I have used a vegetable stock which has kept the soup light but still full of flavour. A sprinkling of Parmesan cheese on top to serve adds to the flavour of the soup too.
3 large onions (I used two brown and one red)
2 cloves garlic (peeled and chopped)
750ml stock (I used vegetable but feel free to use other)
1 tblspn fresh thyme
Parmesan cheese to serve
salt and pepper
- Cook the onions and garlic in butter on a low heat and cover. Cook for 10-15 minutes until very soft and golden.
- If they do not brown very easily (if you have a huge pile of onions in the pan this can happen), remove the cooked onions and cook for a few minutes in a heated frying pan/griddle pan, to brown the onions. Cook until golden.
- Add back into the saucepan and add the stock and thyme, and season.
- Bring to the boil and simmer for 20 minutes.
- Serve, sprinkled with Parmesan cheese.
- Slurp, eat and enjoy!