The winter has set in and I simply couldn’t forget making this delicious warm broth that soothes my seasonal cough!
Here goes the recipe. (Preparation serves two)
Onion (pink) – 1 medium sized (thin sliced)
Onion (white) – 1/2 small sized
Butter – 2 tbsp
Cheddar Cheese – 1/4 cup (grated)
Bread – 2 slices
Salt to taste
In this dish, we use two different kind of onions for a particular flavour.
Take a few table spoons of oil and shallow fry the white onion slices till golden brown (not pink). Remove excess oil and keep aside.
Cut the bread slices into cubes (crumbs). Quickly heat some oil in a pan and shallow fry the crumbs until crisp. Drain excess oil and keep aside.
Crush the medium sized pink onion in a mixie/ chutney maker to make a fine paste.
In a vok, heat butter and add the onion paste. Saute till the onion paste is nicely golden brown. Take care you don’t burn it to dark brown. Add salt and pepper. Mix well.
Pour about 6-7 cups of water (600-700ml). Let it warm on a low flame. Once the broth begins to steam, add the fried onion slices. Bring to boil while stirring occasionally.
Take it off the heat. Serve it into individual soup bowls. Sprinkle the grated cheese. Garnish with the toasted bread crumbs. Serve hot.
Option-1: You may also add ginger garlic paste along with the onion paste and then saute it.
Option-2: Adding a tbsp of soy sauce after adding water also adds to the taste.
Can make a meal with: