Onion Soup for Dragon’s Cold!

Yesterday Dragon (my worse half) woke up with a raging cold, cough and temperature, probably thanks to the same which occurred to me last week!
In such cases plenty of fluids (on top of some medicine) and plenty of sleep is the best treatment.
In my home country, France, we just have the recipe for such body condition: onion soup!

Here is my personal recipe with what is available in Japan, including some suggestions for easy variations.
Of course I could make it a really grand thing but simple are so often the best!

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In a large pot, preferably iron wrought such as Daub or Le Creuset, pour some good olive oil and add some butter (skip the butter if you are vegan).
The traditional recipe used to be with butter only but there is always the danger to end up with blackened ingredients. Mixing the olive oil with the butter will ensure s good controllable color and a richer soup!
Slice onions very thin (the amount is up to you) and big clove of fresh garlic.
Drop the lot into the pot and fry over a small fire.
Note: I sometimes dry fry chopped bacon first, take it out once crispy, and pour the oil and butter then. I will add the bacon back at the very end, then! (skip that if you are vegetarian or Muslim))

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Heat plenty of soup stock. I usually use chicken bouillon stock cubes. If you are vegetarian or vegan use vegetable soup stock!

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Prepare a glass of dry white wine (skip that if you are Muslim).

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Stir-fry onions and garlic until they have reached a nice brown color. Back we fry them until almost black!
Add plenty of coarse black pepper (red chilies are fine too) and dried herbs of your choice.

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Add the white wine and stir.

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Add soup stock and simmer for a while.
Bear in mind that an onion soup is always at its best after the second or third heating.
So just simmer long enough and let it rest until you want to heat again before consumption!

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While I heat it again i prepare some chopped fresh parsley. This is not traditional in France but it adds color and vitamins for Dragon!
This time I used garlic toast and shredded cheese.
Vegans can use vegan bread to be toasted with garlic and herbs!
As for cheese, if you happen to have some high quality hard cheese all the better!

Check the taste of the soup first.
Add salt only then! do not make the mistake to add salt at the beginning!
Drop the chopped parsley in and stir for a few seconds!

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Serve the soup hot into a bowl.
Place the toasted bread on top and sprinkle with plenty of shredded cheese.
Serve at once!

Traditional recipes call for hard French bread (we always keep some in a bread basket back home) covered with cheese on top of the soup in a bowl before making it a gratin of it all inside a very hot oven and serve it all as it is!
Note that Dragon prefers to put the cheese at the bottom of the bowl first, pour the sop over it and break the toasted garlic bread into it!

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pie
rre.Cuisine
, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

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