Onion soup has apparently been popular from as far back as Roman times. Yep. Our old friend Julius Caesar was indulging in this fair while Asterix and Obelix were stuffing their faces with wild boar and strange potions mixed by Vitalstatistix.
I’m thinking Asterix and them probably had the onion soup as an entrée as preparation for the feast to come. Although the soup is delicious, it is quite rich so I opted for serving it as a starter too.
4 onions, thinly sliced
30 g butter
2 teaspoons garlic
10 ml flour
500 ml beef stock
1 teaspoon thyme
2 tablespoons sherry
- Sauté the onions and garlic with the butter until onions turn golden.
- Sprinkle the flour over the onions and fry for around 2 minutes.
- Slowly pour the beef stock over the onions. Add the thyme and sherry and salt and pepper to taste.
- Bring to a boil and let it simmer for around 2 hours.
- Serve with a crusty piece of bread with lots of butter.