Caramelized Onions & Brussels Sprouts Soup

• 2 13/16 cups white onions peeled & finely chopped, weighed when peeled
• 1 pound brussels sprouts cleaned, washed, bottom cut off, and cut into 2 horizontally, weighted when cleaned
• 1 tablespoon raw cane sugar
• 4 2/3 cups vegetable stock
• 5 fresh thyme long sprigs of, no sprigs, only the leaves, washed, pad dry on kitchen p
• sea salt
• ground black pepper finely
• 2 1/8 tablespoons margarine baking

1. Take a large cooking pot or the pot from the steam cooker. Add the baking margarine & let it melt on medium heat. Add the chopped onions & let them fry on the gentle heat, with the lid on, for about 20 to 30 minutes until the onions are very soft & tender.
2. Sprinkle the sugar over the onions & cook, without the lid for an extra 10 -15 minutes until the onions look nearly as jam. Stir from time to time.
3. Add the thyme leaves & the Brussels sprouts. Stir well.
4. Add the stock & season with a bit of sea salt & 6 or more grinds of black pepper. Now, put the lid of the steamcooker on top & cook for 5 minutes on medium heat until the sprouts are tender & until the lid sizzles a lot. Turn the heat off & set the steam free. If you don't have that, cook the soup for about 10 -15 minutes until the sprouts are just al dente, tender but they don't fall apart!
5. I puree, liquidize the soup for 3/4, so that there are still pieces of onion & Brussels sprouts floating in the soup. Taste the soup. Add sea salt & pepper if necessary! The soup has to taste fab!
6. Serve in soup bowls & enjoy!!!

white onions, sprouts, cane sugar, vegetable stock, thyme, salt, ground black pepper, margarine baking

Taken from www.yummly.com/recipe/Caramelized-Onions-_-Brussels-Sprouts-Soup-1650717 (may not work)