I used to love onion soup and I hadn’t thought about making it at all, really. But I have been experimenting with baked onion rings and because I want big fat onion slices to bread and bake, I had lots of awkward sized onions left over. And that inspired this soup.
I toast up a big piece of homemade bread, top it with Kite Hill cheese and gently lay it on top of the soup. Then I wait a few minutes before I eat so the bread has time to absorb the soup on the bottom side. The contrast is just wonderful!
makes 2 nice sized bowls
1 big white onion
1 clove of garlic
3 sprigs fresh thyme
2 teaspoons sherry vinegar
2 cups filtered water
Salt, a pinch
Freshly ground black pepper
Kite Hill cheese, either soft ripened or ricotta
Slice the onion into rings, kind on the thin side. Place them into a soup pot and cook over medium heat. The goal is to caramelize the onions so they are brown and delicious.
When they are nice and brown, press the garlic over the onions and mix in. Cook for a minute. Pull the thyme off the sprigs and add to the onions along with the the vinegar and water. Season with a pinch of salt.
Bring to a boil and cook for 15 minutes or so.
Toast the bread and top with cheese. Ladle the soup out into two bowls and gently lay the toast on top. Grind some fresh pepper over the top. Enjoy!