ONION PURÉE SOUP
A variant on a traditional French onion soup, here it is made by cooking the onions first in a little oil to make them more sweet, and then cooking them in stock, and finally making a purée onion soup out of it. A very simple recipe, but the soup is lovely. Serve it with a fine crusty bread. If you want to thicken it, you can cook some potato together with the onions. This is a perfect onion soup for the cold months of the year, especially when you have caught a cold!
4 servings:
2 tbsp olive oil
6 medium sized onions, peeled and sliced
3 garlic cloves, peeled and sliced
(optional) 2 medium potatoes, peeled and diced
a pinch of salt
500 mL/2 cups of chicken stock or vegetable stock
30 g/1 oz. butter
salt, pepper to season
On a medium-low heat stove, place a large saucepan and pour in the oil to heat it up. Then add the sliced onions and garlic, and a pinch of salt, and cook the onions until they get soft (it might take a while, 15-20 minutes). Stir the onions from time to time to avoid burning them and allow for a more even cooking. As the onions get soft, add the stock and cook for about 10 more minutes. Then purée the soup in a blender, add butter and let it melt and mix it with the soup. Season with salt and pepper and serve hot, preferably with a crusty bread and perhaps some cheese.