WITH GRILLED CHEESE BREAD
After a long day on the water, there is nothing better than a warm, nutritious meal to restore your strength. This robust onion soup with cheese bread is not only easy to make, but also gives you the energy you need to stay sharp and strong. With slowly cooked onions, fragrant herbs and a crispy roll full of melted cheese, this is a perfect meal for anyone who wants to continue to work safely and powerfully at sea. On board or on shore – this soup will keep you warm!
Onions
sage
grated cheese
OF THE VEGETABLES
Clean the garlic, onions and leek. Finely chop the garlic and cut the onions, shallots and leek into half rings. Finely chop the sage and thyme.
Heat a pan on medium heat and melt the butter together with 4 tablespoons of olive oil. Add the finely chopped sage, thyme and garlic and fry briefly until the flavours are released.
Chop the onions, shallots and leeks. Add them to the pan. Cook slowly, stirring regularly.
Reduce the heat, place a lid on the pan and let the mixture simmer gently for 30 minutes. Stir occasionally.
After 20 minutes, remove the lid from the pan and make sure the onions are golden brown and very soft.
Pour the stock into the pan and bring the soup to the boil. Then turn down the heat and let the soup simmer for another 10 to 15 minutes.
Preheat the oven to 200°C with the grill function.
Slice the bread about 1.5 cm thick, drizzle with a little olive oil and top with a generous amount of grated cheese. Sprinkle with a little sea salt and freshly ground pepper and place under the grill until the cheese is golden brown and bubbly.
Season the soup with freshly ground black pepper and a pinch of sea salt.
Spoon the soup into bowls and place a slice of cheese bread on top of each bowl, fitting it on top like a tasty ‘lid’.
Garnish with finely chopped sage if desired and serve immediately.
After a long day on the water, there is nothing better than a warm, nutritious meal to restore your strength. This robust onion soup with cheese bread is not only easy to make, but also gives you the energy you need to stay sharp and strong. With slowly cooked onions, fragrant herbs and a crispy roll full of melted cheese, this is a perfect meal for anyone who wants to continue to work safely and powerfully at sea. On board or on shore – this soup will keep you warm!
WITH GRILLED CHEESE BREAD
OF THE VEGETABLES
Clean the garlic, onions and leek. Finely chop the garlic and cut the onions, shallots and leek into half rings. Finely chop the sage and thyme.
Heat a pan on medium heat and melt the butter together with 4 tablespoons of olive oil. Add the finely chopped sage, thyme and garlic and fry briefly until the flavours are released.
Chop the onions, shallots and leeks. Add them to the pan. Cook slowly, stirring regularly.
Reduce the heat, place a lid on the pan and let the mixture simmer gently for 30 minutes. Stir occasionally.
After 20 minutes, remove the lid from the pan and make sure the onions are golden brown and very soft.
Pour the stock into the pan and bring the soup to the boil. Then turn down the heat and let the soup simmer for another 10 to 15 minutes.
Preheat the oven to 200°C with the grill function.
Slice the bread about 1.5 cm thick, drizzle with a little olive oil and top with a generous amount of grated cheese. Sprinkle with a little sea salt and freshly ground pepper and place under the grill until the cheese is golden brown and bubbly.
Season the soup with freshly ground black pepper and a pinch of sea salt.
Spoon the soup into bowls and place a slice of cheese bread on top of each bowl, fitting it on top like a tasty ‘lid’.
Garnish with finely chopped sage if desired and serve immediately.