Full onion is enough to love the world.
Get ready to embark on a flavorful adventure that will have you looking at onions in a whole new way! Yes, you heard it right – those seemingly useless onion skins can be transformed into a rich and aromatic broth that will make your taste buds dance with joy.
Don't toss those onion skins aside; instead, collect them and let them work their magic in this soup. As you savor each spoonful, take a moment to appreciate the importance of reducing waste and the joy that comes from discovering new culinary possibilities. Let this recipe be a delicious reminder that even the most overlooked parts of ingredients can be transformed into something extraordinary.
Difficulty:
Medium
Serving:
2 servings
Preparation time/ Cooking time:
5 minutes / 30 minutes
Ingredients
200 g onion peels
400 ml broth
100 ml sour cream
60 g grated mozzarella
20 ml olive oil
5 g salt
5 g black pepper
1 slice leftover sourdough bread
Preparation
• Caramelize the onion peels in a pan over medium heat for about 10 minutes.
• When the onion peels turn brown, add the cream and continue cooking for 3 minutes.
• Then, add the broth, salt, and pepper. Boil for 15 minutes. Blend the soup with a blender.
• Pour the soup into ovenproof bowls, top each with half a slice of bread and 30 g grated mozzarella, and roast in the oven at 180°C for 5 minutes.
• When it comes out of the oven, let it rest for 5 minutes and serve.
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