Making onion soup is easy! It is not only easy but also rewarding in many ways. First of all onions are not expensive, and this soup uses very few ingredients, which makes it possible to make it when your pantry is almost empty. Second, there is something very basic and homey about onions, usually this lovely vegetable plays an indispensable supporting role in an infinite number of dishes, which makes it almost touching to feature it as protagonist in this story. When the onion goes “solo” people listen. The third reason for my case for the onion is the variety of tastes that it provides depending on how is it is prepared. Cutting the onion in thin half moons, and letting it cook for a long time brings about a transformation in taste and effect. How can a vegetable that is by nature sharp, that can make you cry when you fiddle around with it, turn so sweet, so agreeable and humble? Well the onion can do that given the proper script.
about 2 onions per person, peeled and cut in very thin half moons
olive oil for sautéing the onions
vegetables broth or water with a bouillon cube
-in a pan with a thick bottom pan sauté the onions in the olive oil, use a low fire and stir regularly. This will take from 45 minute to an hour.
-when the onions are caramelized add the liquid. If you want a thick soup add enough water to cover the onions, if you want a thinner soup add more liquid.
-serve with pieces of toasted bread which you have toasted in the oven sprinkled with olive oil