Last week I gave egg soup here. And I received a call from a reader to send me that onion soup recipe. Onion soup! I did not understand until I realized that the difference between egg and onion the closer you get to The Hague is getting smaller.
But then you immediately feel like onion soup again. That is actually the simplest of soups but what fun you have.
Cut onions into rings, but discard the onion’s thick bottoms. Firm pan on the stove, butter in it, onion rings with it. Take it easy. That’s what it’s about. The onion must first sweat. On 6 onions I take a clove of garlic. You sweat it. Add a little broth, let it boil again, add it again, let it boil gently again. Until you feel that the onion has given up the fight. Then add the rest of the beef stock. Garden herbs there. Whatever you feel like. Gently pull for half an hour. It is actually done with that, but the culinary law prescribes that a toasted slice of sourdough bread, full of cheese, must still be added and that the whole must be melted together in a hot oven. Do it, do it! And then wait in the garden for another warm spring day with a steaming cup of soup for you.
Required for two people:
• 6 medium onions, in rings
• 1 liter of beef stock
• 1 tablespoon of butter
• 1 clove of garlic, beat on top, chopped
• 1 tbsp of various garden herbs
• 2 slices of sourdough bread
• 50 gr young matured Gouda grated