Intensely savoury, dark and interesting this one, quite salty from the feta and with a depth that if you look into it for too long will show you your future . . .
- Put the oven on to hot, say 200 centigrade.
- Peel and slice some onions. Mine were a little bit smaller than an apple so for a pint of soup ( 2 peoples worth ) I used 5. Slice them to the size you want in the soup.
- Put the onions into a roasting dish and add in a clove of garlic crushed, peeled and chopped, the leaves and tips from a handfull of fresh thyme sprigs and a tespoonful of whole cumin seeds.
- Pour over enough olive oil to coat everything and lob in a tablespoonful of butter and some ground black pepper.
- Place in the oven and cook, stirring occasionally until the onions start to blacken and char at edges. Ten to twenty minutes probably.
- Turn the oven down low, maybe 130 centigrade so that it is just bubbling and leave to cook nice and slowly until the onions are soft and honey coloured. This will take a while, another twenty minutes to half an hour or more even. The slower the cooking the more the sweetness of the onions will come out.
- Once cooked transfer into a saucepan, oil and everything and top up with a pint and a quarter of vegetable stock.
- Simmer gently for ten minutes or so to allow the flavours to blend check for seasoning and serve with some creamy feta crumbled in.
I had the oven on at the time so roasted the onions but there is no reason you cannot cook them in a frying pan on the stove. Just keep the heat down low and watch that they do not burn,