Rich onion soup
So warming and nurturing with a hint of clove, this onion soup will be the perfect meal after a cold day outside. Together with a slice of bread with molten cheese on top, what is not to love. It was the first soup I ever made from scratch, taught to me by a friend of mine. It was a staple at her house and became a staple in mine too.
Ingredients
- 1 kg onions
- 1-3 cloves garlic
- 3-6 whole cloves
- 1 tsp marmite
- 1 Liter vegetable or chicken stock
- 3 tbsp plain flour
- salt & pepper to taste
Instructions
- Start by slicing the onions into thin half-moon strips, you can slice them thicker, but I prefer them thin, then grate the garlic.
- Add the onions, garlic, cloves, and the marmite to the pot with some oil, and sweat the onions on low to medium heat. After about 10 to 20 minutes, the onions will have drastically decreased in size, and a lovely aroma will come from the pot.
- Then add the flour into the pot and mix well with the onions, until they are well coated. Slowly add in the stock while stirring to prevent clumping, then bring to a boil and let simmer for 15 to 20 minutes.
- To serve, add a slice of bread with some cheese on top, into the bowl of soup and grill until melted under a moderately hot grill.
Notes
If you prefer nutmeg over cloves, you can replace the cloves for some freshly grated nutmeg. It gives a slightly different flavour but is equally delicious.
For an adult-only soup, add a splash of brandy or whiskey after the soup is done, or replace half a cup of the stock with some white wine.