Onion soup



We’re into soup these days. Broccoli soup, minestrone, barley soup … Today it was onion soup. One day after the Bernese “Zibele Märit” it seemed like the right thing to cook.

1 kg organic onions

1 Tbs butter

6 gloves garlic

1 laurel leaf

a bunch of fresh thyme twigs

1.5 l vegetable stock

baguette bread

100 gr good sbrinz cheese grated

Melt the butter together with some olive oil, add the thinly sliced onions and garlic, the laurel and the thyme leafs and fry covered over medium heat. Stir from time to time. Fry for 15 minutes. Turn up the heat and let them become golden. This gives them a sweet and intense flavour. Add the stock and season with salt and pepper.

Let the soup simmer for 20 minutes.

Put the soup into a oven proof dish. Roughly break the bread and put it “on the soup” , drizzle some olive oil over the bread and ad the cheese. Put into the preheated oven until the cheese has melted and starts to become brownish.

We accompanied the soup with salad and a great selection of british cheese. Lincolnshire Poacher from the Isle of Mull, and Montgomery’s Cheddar.

More on the Zibele Märit?: