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.
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