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Enjoy this post from our archives – perfect as autumn sneaks up on us!
This week, Mother Nature decided it was time she brought snow for the Holidays,
and right now is the perfect time to enjoy a lovely bowl of soup; to be more specific, the ubiquitous French Onion soup.
I have, however, decided to give it a Scandinavian twist.
Anise and cardamom spices are prolific in Scandi cooking, they add warmth to their baked goods much like cinnamon.
With the colder temperatures, I must have been craving this warmth.
Overall, the flavor profile I was going for was a savory, multilayer onion soup
with an added warmth of toasted star anise and cardamom,
a twinge of sweetness from the dessert wine and a salty finish from the melted cheese.
The simplicity of this soup is comforting, although the time involved to caramelize the onions should not be rushed.
It will take about 1 ½ -2 hours.
– before you gasp –
The onions thankfully do not need much tending.
In an afternoon, put the pot on, fold laundry – watch a movie and occasionally rotate the onions off the…