Crema árabe de cebolla | Increíblemente deliciosa

📘 My best Arabic dips, sauces, and breakfast recipes in digital format here 👇 🎁 Bonus: FREE Arabic and Turkish Breakfast Recipes Book https://pay.hotmart.com/R105500854E 📕 Hardcover physical book (worldwide shipping): https://www.amazon.com/dp/B0FXQHG9SS 🎥 Full "Let's Cook Together" class – learn step-by-step with me: https://go.hotmart.com/R103490051P?dp=1 📝 Ingredients (4 servings) For the onion cream: 4 large onions, thinly sliced 30 g butter 1 tablespoon olive oil Salt, to taste 2 garlic cloves, finely chopped A pinch of ground cardamom (just a pinch) A pinch of walnuts Nutmeg Black pepper, to taste 2 sprigs of thyme and 1 bay leaf (remove before blending the soup) 1 liter of vegetable stock (or chicken stock) 200 ml of heavy cream (≈ 200 g) For the croutons: Pita bread, tortilla, or bread (as needed) A drizzle of olive oil For garnish: Chopped fresh parsley Smoked paprika (for color only) Bread croutons A drizzle of extra virgin olive oil 👨‍🍳 Preparation In a large pot or deep skillet, melt the butter along with the tablespoon of olive oil. Add the julienned onions and season with salt from the start. Cook over medium-low heat, stirring, until very soft, translucent, and sweet (without browning). Add the chopped garlic and cook for a few seconds, just until fragrant. Stir in the cardamom, nutmeg, and black pepper. Mix well. Pour in the liter of vegetable stock, bring to a gentle boil, and cook for a few more minutes. Blend the soup until smooth and creamy. Return the soup to the pot and stir in the heavy cream. Simmer over low heat for a few minutes, adjust the salt and pepper, and remove from the heat. Crochettes: Cut the bread into small cubes, drizzle with a little olive oil, and toast in a pan or oven until golden brown and crispy. Plating: Serve the hot soup, add the croutons, a sprinkle of chopped parsley, a pinch of smoked paprika for color, and finish with a drizzle of olive oil. TIMESTAMPS 0:00 Intro 1:14 Main Ingredient 2:21 Cooking and Seasoning 4:56 Processing Onion Soup 5:21 Tortilla Croutons 5:16 Cooking with Cream 7:14 Plating and Garnishing