I know this'll sound strange but I love onions. I've recently been messing around, trying to make three-onion fritters but until recently they've all looked like something I might have thrown up. Different onions have different colours obviously but they also have different tastes; white onions have a much sharper taste, red onions milder and spring onions sweeter. I thought they wouldn't fit but there's a heafty bit of garlic and pepper in here to balance it all out. Eschewing butter for coconut oil made this sexy as all hell too. It was perfect for the shitty cold winter weather and if you have a cold or flu (by the way if this cures your cold or flu let me know and I'll patent the recipe and we'll be rich, RICH. I'm talking Scrooge McDuck Rich!)
On the side of the packet:
- 2 white onions
- 3 red onions
- 2 sweet onions
- 4-5 cloves of garlic
- Half a tablespoon of pepper (garlic pepper, if you have it, makes it damn near pornographic)
- One tablespoon of coconut oil
- One pint of vegetable stock
- Two eggs
- Half a table spoon of thyme
Peel and chop the onions then add them to the hot coconut oil in the pan. Let them cook on a medium setting until they start to turn translucent. Add the pepper and thyme before adding the stock. Let it simmer for 15 minutes before adding it to the blender. Keep your pan on the cooker by the way, we're going to need it in a second.
Blitz the soup until it's at the consistency you want before adding it back to the original pan. This is where things get a bit crazy. Chinese soups almost always add an egg or two for texture, flavor and protein so that's what I did here (if anything to stop me from adding a couple of twenty slices of bacon).
Keep mixing the eggs into the soup mixture until you can see them cook in the soup's heat. This'll take about 3-4 minutes before it's done!
Enjoy that sexy thang curled up in front of the fire with a good book. No torn crusty bread, no suspiciously hard croutons, just nice, natural ingredients, prepared quickly and easily.