This easy to prepare version of the timeless French classic provides perfect warming lunch respite during chilly spring or autumn sea kayak expeditions.
Whole onions keep well in the hold of a sea kayak as long as they are kept in a dry bag and the crunch of fresh vegetables can provide a welcome break from dried boil in the bag foods.
The following recipe feeds 4 people.
– 2 onions, sliced
– 1 tbsp (15 ml) olive oil
– 2 cloves garlic, minced
– 1 tbsp (15 ml) maple syrup
– 8 cups (2 litres) water
– 2 beef bouillon cubes
– ½ tsp pepper
– ½ tsp salt1 ½ cups croutons
– 200 gm cheddar cheese, grated
– Fresh chives to taste
- Heat the oil and brown the onions and garlic
- Add the maple syrup to sweeten the onion
- Add water, salt and pepper, beef bouillon cubes and simmer for 20 minutes
- Serve topped with fried croutons, grated cheddar cheese and chopped chives
- A large thermos flask will keep the soup hot for 8 hours whilst kayaking
Huddle under tarp in the lee of your upturned kayak and drink the soup from a mug using both hands. Bask in luxury as the feeling returns to your fingers.