Friday, 23 November 2018


This recipe belongs to BAMA 
here is a link to the Recipe in it's Original Language

Ingredients (serves 4)
Yellow Onions x2
Red Onions x2
Spring Onions x4
Sugar x2 teaspoons
Thyme leaves, fresh or dried, x1 tablespoon
White Wine, dry x1 tablespoon (can be opted out)
Broth/Bouillon x8dl
Butter x4 tablespoons
- Salt, Pepper, Lemon Juice, Balsamic Vinegar, Olive Oil

Suggestion: a sprinkle of Fresh Thyme for serving.

How To
1. Peel and cut the onion in thin slices.
2. Cut the spring-onion into rough pieces, put them aside.
3. Chop the garlic finely or into thin slices.
4. Melt the butter in a spacious casserole, and fry the onion quickly on high temperature, until shiny.
5. Add sugar, garlic and thyme, before stirfrying until the onion becomes golden.
6. Add the wine, let it have a moment to really get into everything, before adding the broth/bouillon.
7. Let the soup boil ever so slightly, under lid, for 25 minutes.
8. Remove the lid, add spring-onion, before letting the soup boil ever so slightly some more, for a few minutes.
9. Add salt, pepper, a few drops of lemon-juice, and balsamic-vinegar, to your own preference.
10. If you opted out of wine in your brew, it's even more important to add some acidity.
11. Serve with thyme and a little olive oil on top.

I always double up on Sugar, add generously of thyme, and go for the full amount (topped tablespoons) of butter when I make this recipe.