Sage and onions soup (or protection on a culinary way)

[AlfrunGrima]

In another topic we talked a bit about the banishing and protective properties of sage. People think not often about onions that were used in some witchcraft practices for protection. Working with a cast iron pan can adds more protection. A little tasty alcohol fires it more... witchcraft or not, in the end you will have a nice tasty soup. If you fart from all those onions you wil banish people around you anyway Oh, and don't throw away those peels, you can color eggs (or other materials like wool) with them. See Youtube video.

7 large onions
a large knob of real good quality butter
2 hands of porkbelly
2 cloves of garlic (or more to taste)
1/3 cup of brandy or cognac
9 leaves of sage
worcestershire sauce to taste
6,5 cups of beefstock
salt and pepper to taste

Peel the onions and cut them. Cut out the middle nerf of the sage leaves. Melt butter, add onions, a little salt and the pork belly. Caramelize the onions on medium heat till they are having that attractive chestnut brown color, stir when needed. When in that stage, turn the heat to high and add the sage. Add in a few sips the brandy/cognac. Let evaporate a little bit between the sips, don't forget to stir. Add the beefstock and wait till it boils. Add the sauce, black pepper and salt to taste. Enjoy your meal!

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[Swampdweller900]

This sounds lovely! I might need to give it a try.

 

[Mallard]

This sounds heavenly. I will try it on guests/family, since I can't have sauteed onions Love sage in hearty meals, especially if you simmer it in butter.

Post automatically merged: Today at 8:17 PM

Speaking of good winter food, I think you'd love sarma, which we make often during the winter at home. Here's the

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(I add less onion and red paprika powder into the meat mixture, more rice and more garlic, and put in as good a pair or four of smoked sausage that is available, along with the smoke-cured bacon. And a few cloves and a bit of white wine in the broth part is a must in my house. Always water and broth and a bit of tomato paste plus the clove and wine splash, not just water).