1
Peel the onions and cut into rings of approximately 1-cm thick.
2
Add a dash of olive oil to the onions, and grill them on a charcoal grill until they are cooked through.
3
Place the grilled onions in a pot, cover with water, and allow to simmer over low heat for two hours.
4
Clean the impurities, spooning off the foam that appears on the surface of the soup while cooking.
5
Strain the soup, adjust salt to taste, add the Gluten free Stir-fry Sauce, and then mix well and set aside for serving.
For the creamed green onions
Ingredients
300 g Milk cream
12 ea Green onions (each 30g)
Salt
Freshly ground black pepper
Directions
1
In a saucepan over low heat, simmer the peeled green onions in cream for about 20 minutes, until the onions are tender and the cream has thickened.
2
Add salt and pepper to taste.
Presentaion
Ingredients
20 g Breadcrumbs
Directions
1
Cut the green onions in half and sauté in a frying pan or a griddle with a dash of olive oil. Once they begin to brown, add them into a saucepan with the onion soup. Cook for 15 minutes and serve with a teaspoon of the aromatized cream.
2
Finish off the presentation with the breadcrumbs previously toasted in the oven or a kitchen salamander.
