onion with sage
Sage and Onion is classic innit? You know like the stuffing? Sage and Onion stuffing. This is the first time I’d even eaten onion soup let alone made it although I was assured it tasted pretty good; from a reliable source. The trick as you may already know is to cook the onions real slow, so they go all soft, sweet and mellow. This can take up to an hour. Also, mix it up (yeah, I said ‘mix it up’. Not because I have the misconceived notion that it is ‘street’ but I am merely waiting for the adage to come round again. At the moment it is currently residing in phraseological limbo ruefully lamenting on its passed errors.) by using different kinds of onion – brown, white, yellow, red, and shallot.
Ingredients: Lot’s of onions – 1kg to about 1.2litres of stock, a bit of leek, garlic, a good handful of fresh sage leaves.
Result: Can be made quite thin and still be tasty. Surprisingly subtle flavour. I made mine a bit too salty, not sure how this happened. It might have been that I used too much salt.
