Onion soup with mushrooms Sanur Beach

Ingredients for 2 servings:

• 200 g vegetable onions
• 3 m.-sized garlic cloves, fresh
• 2 small chili peppers, green
• 150 g mushrooms, small, fresh or from the can
• 3 tbsp extra virgin olive oil
• 500 g coconut water
• 12 g chicken broth, granulated
• 60 g coconut milk, creamy
• 1 tbsp herbs de Provence
• 1 tsp black pepper from the mill
• 1 pinch of nutmeg powder
• 2 tbsp Madeira
• 2 lemons, fresh
• 2 slices of white toast or baguette
• 6 slices of Emmental cheese
• 2 tsp. Paprika powder, mild
• 2 pinches of black pepper from the mill

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

Exotic-spicy onion soup with mushrooms topped with cheese.

Trim both ends of the onion, peel, halve lengthwise, and cut into approximately 5 mm thick slices. Fan the slices into rings. Trim both ends of the garlic cloves, peel, and slice thinly crosswise. Wash the small green chilies and slice thinly crosswise, leaving the seeds on and discarding the stems. Clean the fresh mushrooms, cut off the stem at the cap and halve crosswise, then quarter the caps. Rinse the canned mushrooms and chop them up in the same way. Toast the bread until light brown. For the fresh lemon juice, wash the two lemons thoroughly. Since the middle part contains bitter substances that are released when squeezing with a regular citrus juicer, it is better to proceed as follows: Cut off a piece lengthwise about 6 mm to the right and left of the base of the stem. Deseed the ends and squeeze by hand. Discard the empty ends and the middle parts. Heat the olive oil in a medium-sized pan, add the onions, and cook until some begin to brown. Add the mushrooms and sauté for 1 minute. Deglaze with the coconut water. Add the remaining stock ingredients and simmer for 30 minutes. Add the Madeira and lime juice and stir to combine. Season the stock with salt and pepper. Divide the stock between 2 ovenproof serving dishes and place the toast with 3 slices of cheese on each. Bake in the oven at 200°C (400°F) with top heat until the cheese is melted. Garnish and serve hot.