Onion and Garlic Soup

Peel and thinly slice the onions into half-moons. Peel and finely mince all the garlic cloves.

Heat the olive oil in a large saucepan or Dutch oven over medium heat. Add the sliced onions with a pinch of salt and cook, stirring frequently, for 12–15 minutes until deeply golden and caramelised.

Add the minced garlic and dried thyme to the pan. Cook for 2 more minutes, stirring constantly to prevent the garlic from burning.

Pour in the water (or vegetable broth) and bring to a gentle boil. Add the remaining salt and black pepper.

Reduce the heat to low, cover partially, and simmer for 15 minutes to allow the flavours to meld and deepen.

Taste the soup and adjust seasoning with more salt or pepper as needed.

Ladle into warm bowls and serve immediately. Optionally top with a slice of toasted crusty bread and a sprinkle of grated cheese for a heartier meal.