Take two handfuls of onions. Peel and slice into rings. Tip into a large thick-based saucepan and fry in a little olive oil - aiming to brown the onions but not burn them. Add a crushed clove of garlic and a peeled, diced potato.
When the onions have browned, add a tablespoon of brown sugar plus a litre (or more) of chicken stock. Sprinkle with thyme and season to taste.
Cover and allow to simmer for the best part of an hour.
While it is cooking, go upstairs and sort through your winter wardrobe - discovering which trousers now fit, sweaters and jackets you forgot you had, and throwing out any items of clothing which - admit it - you won't wear again.
The aromas from the kitchen will tell you when to descend. Cut the heat and let the pot stand while you go out for a relaxing coffee with the wife & kids.
Once more at the stove, lift out several ladles of the onions and set aside. Blitz what remains in the pot. Return the set aside onions. Light the gas and bring up to heat.
Serve with chunks of hearty brown bread.
It is a Sunday full of October sunlight. A chill is in the air.
It is a day for onion soup.
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