Recipes

ONION SOUP

‘Simoon, does your mother also make onion soup?’ This was usually the first question my girlfriends asked me when I invited them for a girls‘ night at my place. And still, at almost every family occasion, there is a large pot on the stove. The absolute best is this onion soup when you let it simmer for an entire afternoon over the fire.

And an onion soup is of course not an onion soup if it is not gratinated. Let's just say that calories don't count on Sunday.

For good company:

1 kilogram of onions

3 cloves of garlic

0.75 liters of vegetable broth

a good amount of fresh thyme

salt and pepper

grated cheese for gratinating

baguette
Slice the onions half into rings and half into pieces. Heat a large pot and melt a generous chunk of butter in it. Sauté the onions until they turn golden brown. Add the garlic along with some pepper and salt. Strip the leaves from the thyme sprigs, but keep a few whole sprigs aside. Add them along with the broth to the onions. Let the soup simmer on low heat for at least three hours. Pour the soup into a fireproof soup bowl, top the soup with a piece of baguette and a generous amount of grated cheese. Set the oven to grill and gratinate the soup until the cheese starts to color.
All credits go to you, mom.