Egyptian Walking Onion Soup

Name: Egyptian Walking Onion Soup
Cuisine: Egyptian
Ingredients: 1 garlic clove, halved; 150 g Gruyère cheese, grated; About 1 kg Egyptian walking onions, bulblets halved and very thinly sliced and stems thinly sliced; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 4-6 slices of sourdough bread; 1 litre light chicken or vegetable stock; 1 litre light chicken or vegetable stock; 50 g butter, plus a little more for buttering the bread; 50 g butter, plus a little more for buttering the bread

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

A Taste of the Unexpected

By Mark Diacono

Published 2010

About

It’s essential to caramelise the onions properly in order to give this soup its addictively delicious depth of flavour. Don’t let this put you off - although it takes a while it’s a rather soothing activity which makes the kitchen smell wonderful.

Ingredients

1 litre light chicken or vegetable stock
50 g butter, plus

Europe
Africa
United Kingdom
Egypt
Soup
Vegetarian
Mediterranean

Method

Put the stock in a saucepan over a low heat to warm.

Warm the butter in a large saucepan over a medium-low heat. When the foaming subsides, lower the heat and add the sliced bulblets and a good pinch of salt. Cook the bulblets very gently, covered, stirring occasionally, for about 35 minutes.

Remove the lid, increase the heat a little and continue cooking, stirring often, until