The Full Bodied Hellbay Forest Onion Soup

Most people eat to live, but some of us, at least some days, live to eat. Today is one of the days. Dinner today is served in two dishes. First comes the Full-bodied hellbay forest onion soup. This is a full dish for two persons. As a starter, you better halve the recipe.

One red onion

One regular onion

Four Shallots

1/2 liter water

1/2 cube bullion

1 laurel leaf

1 ts dried estragon

2 tbls white wine vinegar

1/2 ts black pepper

1/2 tbls maizenna

4 tbls butter

2 slices loaf

1 dl grounded cheese (blend of parmesan and jarlsberg)

Slice onions and fry for a couple of minutes in most of the butter. Add maizenna and dilute with water. Add the rest except loaf, the rest of the butter and cheese. Let simmer for 15 minutes. Fill into two oven proof dishes. Fry the loaf-slice in the butter. Put on top of the soup add cheese and bake 5 to 10 minutes.

Tastes lovely. Bon apetite.

As an improvement, I would use a dry white wine and real meat juice instead of vinegar and bullion.