To most people onion is a flavour enhancer, a side note in many a dish. However the humble onion is more than capable to become the star of any dinner party if you give it time. This soup does just that. The surprising sweetness of the onions is enhanced with only a little sage. All the other wonders are just that lovely humble Onion itself.
Ingredients: (serves 4) 4 leaves Sage 5 tbsp. Olive Oil 1 large Leek 10 medium Onions (at least 2 different types) 1,5 liter Water 1 Herb or Chicken Bouillon Cube 1. For this recipe you need a large pan with a lid. We use a high edged Frying Pan. Cut the Sage and do in the pan. Add the Oil and cut the Leek. 2. Put a low heat under the pan and fry the Sage until it starts to smell (about 30 seconds to a minute). Quickly add the Leek and stir. This prevents the Sage from burning. 3. Start cutting the Onions and add these to the pan when your cutting board needs more space for you to work on. 4. When all the Onions are added stir again. Put the lid on the pan and let the heat low. 5. The onions will start to "sweat" and lose a lot of liquid. Stir every couple of minutes. Keep the lid closed in between. 6. After 30 minutes the vegetables should be browned and reduced to almost half the size. (if not let sweat a bit longer) Now add the Water and Bouillon Cube. Turn the heat up and bring to a boil. 7. When the Cube has dissolved completely the soup is ready to enjoy.