Onion and Almond Soup

Prepare to embark on a culinary voyage that marries the mellowness of onions, the richness of almonds, and a touch of caramel sweetness. In this exquisite recipe, meltingly soft onions provide the foundation for a delicately spiced soup, as almonds and a hint of caramel play a symphony of flavors on your palate. Join us as we explore the creation of this comforting and unique onion and almond soup, a true celebration of culinary ingenuity.

SERVES 4
PREP 20 MIN
PLUS 2 HOURS SALTING
COOK 1 HR
FREEZE UP TO 2 MONTHS
BEFORE CREAM IS ADDED

INGREDIENTS:

• 1 onion, very finely sliced
• 1/2 tsp sea salt
• Vegetable oil, for deep-frying
• 3 1/2 oz (100g) almonds (with skins on)
• 3 1/4 cups (750ml) hot chicken stock
• 4 tbsp (60g) butter
• 1/4 tsp nigella seeds
• 4 large onions, diced
• 1 red chile, chopped
• 1 tsp dark brown muscovado sugar
• 2 tbsp balsamic vinegar
• 1/2 cup (120ml) light cream
• Salt and freshly ground black pepper

INSTRUCTIONS:

Step 1: Preparing the Fried Onion Garnish

1. For the fried onion garnish, place the finely sliced onion in a shallow dish and sprinkle with sea salt. Set aside for at least 2 hours to allow the flavors to meld.
2. After marinating, squeeze out the liquid from the onion slices using your hands, then pat them dry with paper towels.
3. Heat vegetable oil for deep-frying and fry the onion slices until golden and crispy. Drain on paper towels and set aside.

Step 2: Creating the Almond Paste

1. Bring a small pan of water to a boil, add the almonds, then turn off the heat and cover with a lid. Let the almonds soak for 15 minutes, then drain and remove the skins once they’re cool enough to handle.
2. Transfer the blanched almonds to a food processor and add 1/2 cup of the hot chicken stock. Process until a smooth paste forms. Set the almond paste aside.

Step 3: Developing Flavor and Complexity

1. In a large pan, melt the butter over low heat and add nigella seeds. Cook for 1 minute to infuse the butter with their aromatic flavor.
2. Stir in the diced onions and chopped red chile. Cover and cook over low heat for 20-30 minutes, ensuring the onions soften without browning.
3. Increase the heat and remove the lid. As the onions begin to turn golden, stir in dark brown muscovado sugar and cook until it caramelizes and sticks to the bottom of the pan.
4. Add balsamic vinegar to deglaze the pan, allowing the flavors to meld into a rich, sticky mixture.

Step 4: Crafting the Soup and Serving

1. Pour in the remaining chicken stock and the almond paste, then simmer the mixture for 20 minutes to allow the flavors to blend.
2. Process the soup in a blender until smooth, then return it to the pan.
3. Stir in the light cream to add a velvety texture, and season the soup with salt and freshly ground black pepper to taste.
4. Gently reheat the soup and serve it, adorned with the crispy fried onion garnish, offering a delightful contrast of textures and flavors.

Allow the intriguing fusion of sweet caramelized onions, nutty almonds, and delicate spices to captivate your taste buds in this onion and almond soup. The dish’s complex layers and rich warmth will embrace your senses, making every spoonful a memorable experience in the realm of culinary innovation.