Need some inspiration for dinner/lunch that also includes using fresh and healthy seasonal produce? Then feast your eyes on this delicious onion soup recipe from ZTRDG. Every week the creators of this Dutch online magazine offer up new recipes for dishes prepared with local, artisan and organic ingredients. Not only that, they also provide background stories on (for example) the asparagus or free-range eggs.
Preparation time 15 minutes; serves 4
4 large sweet white onions; 1 tsp thyme; 1 tbsp olive oil; 1 vegetable stock cube; 100g grated Gruyère cheese; 1 tsp oregano; 4 slices of baguette; 4 organic, free-range eggs; pinch of salt and pepper
Peel the onions and cut into rings. Place the onion rings in a pan together with the thyme, salt and pepper, and gently fry until soft (but not browned). Dissolve the vegetable stock in 500ml of boiling water, and add to the pan. Simmer for 10 minutes, then taste and add salt and pepper if necessary. Make a hole in the center of each baguette slice. Ladle the soup into four ovenproof bowls, place a baguette slice on top and break an egg into each hole. Mix the Gruyere cheese and oregano together, and sprinkle the mixture over the top. Place under a hot grill until the cheese and baguette are lightly browned. Serve immediately.