Red Onion Soup

Red Onion Soup

Take a dozen red onions, and peel and chop them up. Place them in a heavy frying pan with 1 cup of olive oil, and a tablespoon of dried rosemary, a generous teaspoon of ginger, plus salt and pepper to taste.

Allow to simmer gently - do not fry them on a high heat - until quite tender. Turn off the heat, and cover, so they continue to cook gently in the low residual heat of the heavy pan. They can be left overnight at this stage, out of the fridge, for use the next day, or placed in a container in the freezer until needed.

To make your soup, place the cooked onions into a pot, with a 450 mL of coconut milk, and a cup or two of water. Bring up to simmering temperature. Remove from the heat, and blend with a hand blender if desired - this can be done so that an amount of large onion pieces remain, or the soup can be smooth.

Stir in a tablespoon of slaked tapioca starch or white sweet potato starch if you desire a thicker consistency, and return to the heat briefly until the soup thickens.

Serve as it is, or with a grating of parmesan or similar hard Italian cheese.


Observations: this soup is surprisingly sweet to the taste: so much so, that I believe it could form a base for a dessert, perhaps made into a jelly set with whole dark coloured berries. It could also possibly form the base for a frozen dessert of some kind, perhaps blended with avocado and coconut.

I will attempt these variations at a later date, and let you know if my hunch is right.

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