LIFESTYLE - There is a wisp of chill in the air already, and there’s nothing better than soup to warm you up.
- 4 large white onions, thinly sliced lengthwis
- 2 cans of Windhoek Draught
- 1 tbsp fresh thyme leaves
- 100g salted butter (or margarine)
- 3 cloves of garlic, finely chopped
- 2 tbsp sugar
- 500ml warm tap water
- 2 liquid capsules of beef stock
- 2 tbsp red wine vinegar
- 1 tbsp of salt
- 1 French baguette
- 1 slice of white cheddar per bruschetta
- 1 handful of grated white cheddar per soup portion
- Good quality extra virgin olive oil
- Fresh flat leaf parsley, roughly chopped
- Melt the butter in the pot and add the onions.
- Cook on medium heat until the onions are soft. This will take about 30 to 40 minutes.
- Add the garlic, salt, sugar and thyme. Cook for another minute.
- Add the two cans of Windhoek Draught.
- Cook on a low heat with the pot’s lid ajar. You need to reduce the liquid and caramelise the onions slightly. This will take about one hour.
- During this process, give the onion mixture a gentle stir every 15 minutes.
- Once the liquid has reduced and the onions are a golden colour, add two blocks of beef stock and 500ml warm water.
- Remove the lid and cook on low heat for about 30 to 45 minutes.
- Stir in red wine vinegar and set the soup aside.
- Slice the French baguette into 2cm thick slices.
- Place on a baking tray, drizzle with olive oil and bake for 10 minutes at 200°C until golden brown and crispy.
- Place a slice of white cheddar cheese on each bruschetta and place under the grill to melt the cheese.
- Dish up soup into bowls and sprinkle on the grated white cheddar.
- Serve each portion with the bruschetta. Garnish with parsley.
Recipe supplied by Chef Peter Ayub and Windhoek