“So, how does it work… first the onion soup, then the cheese…?”
“No, no, no! First the cheese, then toast, then cheese again, then the onion soup, then toast and then cheese on top.”
“But why would you put cheese and to ast in the soup?”
“OMG, just do it. It says so here, in this diagram,” showing him the image my father had me draw.
I’ve been ill with a cold for what seems like ages, and no matter what I did, nothing made me feel better. Instead, I had to go through fever, vomiting, coughing and a runny nose. The latter was particularly annoying because it prevented me from getting sleep and when I don’t sleep I don’t get better, but when I don’t get better I don’t sleep. A vicious circle if you like.
I tried zinc, vitamin C, nose sprays, teas and who knows what else, but it was all for nothing. So I turned to something else: cooking.
I started to use soups like magical spells, against the cold. “Chicken soup!” I’d exclaim before attacking a bowl of steaming wonderfulness, but I could just as well be yelling, “Expecto Patronum!” I made kneidlach to go with the soup (and with my newly found fascinating for Jewish cuisine).
This was followed by the “lentil soup!” spell. I think they helped, but I soon had a relapse, and two weeks later, I was still coughing, blowing my nose, complaining about headaches and basically doing all the things sick people do. I turned to onion soup as my last resort. I’ve never made it before, thinking it was too fussy. My father warned me that it included putting bowls of onion soup into a hot oven and knowing my clumsiness, I wanted to avoid disasters as much as possible.
But then I’ve had enough. And you know what? Onion soup is simple. It has 5 ingredients (onions, wine, garlic, olive oil and thyme), it practically makes itself, and it’s delicious. And it busted that stupid cold of mine too. I think even cutting the onions helped a lot!
I’m still not entirely well. In fact, I haven’t been entirely well for ages but instead of being properly sick one or twice a year, I walk around in a state my mother-in-law calls being half-sick. Still, I was properly sick this time, and now I’m maybe 3/4 sick. Which is definitely an improvement, if you ask me. Still coughing and with a runny nose but I see light at the end of the tunnel. The tunnel, as I may add, is made of used tissues. But, I’m hopefully on the mend. And I think the three days of eating onion soup may have something to do with it.
- 1 kg onions
- 1 garlic head (whole)
- 1 cup of white wine
- 1 tablespoon thyme
- 1/5 liter of water
- 1/4 cup olive oil
- Salt and pepper
- In a large iron pan, add the olive oil.
- Cut the onions into what my father calls "feathers" and fry until slightly browned.
- Add the wine and let simmer.
- Add the whole garlic head, as it is, don't peel it.
- Add the thyme.
- Add the water and let it simmer. for 45 minutes.
- In the meantime, toast the bread.
- Then, put some cheese in the bottom of your bowl, cover with toast.
- Pour soup over that.
- Cover with another piece of toast.
- Cover with cheese.
- Bake until the cheese is browned.
- Once the garlic is cooked, I peeled it and added the cooked garlic pods back to the soup.
- This recipe calls for white wine but I didn't have any and used rose instead.
- I didn't want to use the oven but the microwave worked just as well.