Onion soup with sage

The Vikings were familiar with wild onions, though it is difficult to determine exactly which types they used. It is also unclear whether they ate only the leaves or used the bulbs as well.

Traces of onions have been found, including in a grave on Bornholm dated to around 700 AD.

Onion soup with sage

A good soup warms you up when the weather is cool or rainy, or after a walk in the garden or the woods. It’s wonderfully cosy to gather around a fire and cook a fragrant pot of soup. You only need one pot, and the ingredients can be prepared at home, making it easy to get started.

Keep it simple and celebrate the time together with the people you love. See that is HYGGE!

Procedure

Melt a generous knob of butter in a heavy-based pot and add the sage and thyme. Let it sizzle gently so the butter takes on the flavour of the herbs.

Add all the onions and cook over low to medium heat for about 30 minutes, until the onions are completely soft and golden. Stir regularly. Add a little more butter if the onions start to stick to the bottom. When the onions are golden, add the stock or bouillon (beef, chicken, or vegetable). Let the soup simmer for about 15–20 minutes.

Season to taste and serve piping hot.

Ingredients

4 persons
  • 1 bunch of spring onions, finely sliced
  • 2-3 leeks, finely sliced
  • 4 onions, finely chopped
  • 2-3 cloves of garlic, finely chopped
  • 1 handfull sage leaves, chopped
  • 1 handfull thyme sprigs, chopped
  • Salt
  • About 1500 ml stock
  • Butter
Serve with Crispy bread cubes. Go to recipe here
Serve with Pan-baked bread. Go to recipe here