You can skip frying the onions: the combination of silan and soy sauce gives the onions a brown hue and the salty-sweet flavor just as they would get from continued frying.
Makes 4 servings.
4 large onions, sliced into thin rings
3 tbsp oil or butter
2 tbsp Kinneret Farm silan
2 tbsp soy sauce
2 tbsp flour
1 liter clear vegetable broth or water
1 tsp thyme leaves
2 bay leaves
A little nutmeg
For Crouton Toast:
8 slices of baguette, or 4 regular slices of bread
100 g gouda, grated
- Heat the oil or butter in a pot. Steam the onion in the pot, partially covered, for about 15 minutes on medium-low heat until the onions are very soft and have finished releasing liquid.
- Add silan and soy sauce and let them absorb into the onion while stirring for about 2 minutes. Add flour and mix well.
- Add broth or water, thyme and spices and bring to a boil. Lower the heat, cover the pot and cook for 30 minutes to release the flavors. Adjust the seasonings to taste.
- To prepare the crouton toast, heat the oven to 200°C. Sprinkle cheese over the top of each slice of bread and bake for 5-7 minutes until golden.
- Serve the crouton toast alongside the soup or floating on the top. If you prefer, sprinkle the cheese directly over the top of the soup without the bread.