- 6 Onions
- 1 beef stock pot
- 1 tbsp butter
- Pita bread (brown)
- 1 can tomatoes
- 1/4 cup Small pasta
- 1 tbsp Worcestershire sauce
1. I begin by caramelising the onions in a tablespoon of butter. It’s best to use a spread, rather than oil, as it creates a lovely velvety texture in the soup.
2. Once the onions are transparent in colour and have reduced in size (caramelisation) I add the Stock Pot Beef flavour and then Worcestershire sauce. Let them fry together to create a fusion of flavours.
3. I then add the canned tomatoes tomatoes and top the pot with water. I had some veg stock left over and used that. Let it simmer for at least 20 minutes and if you want to create some texture, thrown in about 1/4 cup of little pasta. Serve with wholemeal pita bread.
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