Sweet, soft onions are so underrated! The bitter taste from charring the onions and the yeasty cider are welcome additions to this classic soup.
Time: 1 1/2 hours
Makes: 4 -6
1kg onions, halved and thinly sliced
1 extra whole onion
150g unsalted butter, cut into cubes
375ml dry cider
1 1/2 teaspoons sea salt
1.5 litres vegetable stock
tarragon sprigs, to garnish
In a large, heavy-based saucepan, sauté the sliced onions in the butter over a low – medium heat until soft and brown – this can take up to 45 minutes, lowering the heat towards the end. Add the cider to deglaze the pan, then add the salt and stock, bring to a simmer and cook, covered, for 30 minutes.
Meanwhile, heat a chargrill pan or cast-iron frying pan until almost smoking. Turn your ventilation up as high as possible or open your window, as this will get quite smoky. Halve the remaining whole onion, leaving the skin intact, and place the halves, cut side down, in the pan. Cook for 5–8 minutes, or until the flesh is blackened and charred and the centre of the onion is soft. Remove the onion from the pan and leave to cool, then peel off the skin and separate the onion layers into petals.
To serve, divide the soup between serving bowls, top each with a few of the onion petals and garnish with a few tarragon sprigs.
Recipe taken from Nordic Light, by Simon Bajada
Nordic Light embraces the clean, fresh flavours of modern Scandinavian cuisine to provide a compelling new blueprint for the way we eat now. Drawing on the traditional ingredients and contemporary preparations of Denmark, Sweden, Finland, Iceland and Norway – as well as taking inspiration from further afield – Nordic Light is a celebration of nourishing, vegetable-centred food that is simple to prepare, sometimes surprising and, above all, truly satisfying.
You can purchase Nordic Light at cooked.com.
Published by Hardie Grant.
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