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1
Chop the onion finely.
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2
Chop the garlic finely also.
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3
Spread the onion on a large plate, sprinkle 1 teaspoon of salt and microwave for 5 minutes.
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4
This reduces the time you need to saute the onion.
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5
The photo shows half the listed amount.
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6
Mix the onions up, and microwave for another 5 minutes.
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7
(Our microwave is 500W, by the way.)
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8
The salt is added to draw out the moisture.
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9
Throw the onion and garlic in a pan and saute in oil.
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10
If you add a little beef fat here, the soup will have a very rich flavor.
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11
Saute over medium heat for about 10 minutes.
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12
Keep on stirring so that it doesn't burn.
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13
Add water, and let it bubble away gently for 20 minutes.
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14
It will be a huge amount of liquid to start, but will have reduced by the end.
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15
Turn off the heat and leave to cool.
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16
Add the soup stock cubes and heat again for about 5 minutes... then cool again.
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17
Repeat.
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18
The photo shows how it looks after repeating this heat-and-cool process 3 times.
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19
If the soup reduces too much, add some water.
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20
This photo is after 5 times of the heat-and-cool process.
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21
Season with salt and pepper.
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22
Place a slice of baguette on top with melting cheese, and bake in the oven at a high heat until the cheese is browned.
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23
The taste of the soup will increase in depth if you let the flavors settle in for a day.
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24
If you get tired of onion soup, you can transform it into curry!
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25
Even if the soup is freshly made, the curry made from it will be so flavorful, it will taste as if you've let rest for a whole day.
