It’s probably the most effortless soup I’ve made. Ever. Sam asked for soup, there was chicken broth in the fridge but not much else to go with it and I thought of onions. French onion soup, perhaps? But then why stop with one kind of onion? Since I am no fan of clear soups, I decided to chunk up the onion soup by adding onion leaves and crisp fried shallots too. Fantastic.
And because I adore cilantro — it has to be my favorite herb in the whole world — I sprinkled mine with some. Not much but just a little — just enough to give my bowl of soup an added piquancy.
This soup does not need a lot of preparation, it is very obliging as it does not demand constant stirring and watching, and there’s nothing in the ingredients that will break your bank account. It does ask for your patience though as getting the onion slices to reach the ideal stage of melt-in-the-mouth softness takes time. And it does demand a very good broth.
- Heat the butter in a pot.
- Add the sliced onion, stir, season with a bit of salt and pepper, and cook over medium-low heat until soft, about 20 minutes. Cover the pot to retain moisture and stir the onion slices once in a while to make sure nothing browns. You’re just softening the onion, not caramelizing it. Of course, you can cook the onion slices longer until they caramelize but getting them soft without browning is perfectly delicious too.
- Pour in the broth. Adjust the seasonings. Bring to the boil, lower the heat and simmer for five minutes.
- Ladle the soup in bowls, sprinkle with sliced onion leaves and crisp fried onion slices. Optionally, you can add toasted garlic bits and cilantro too.