Indian onion soup with caramelized onions

Ingredients for 4 servings:

• 1.2 kg onion(s) (vegetable onions)
• 2 green chili peppers (12 g each)
• 3 spring onions
• ½ bunch flat-leaf parsley
• 60 g clarified butter
• 1 tsp, levelled honey
• 3 carnations
• 2 tbsp curry (hot)
• 1.2 liters vegetable broth, ad jar
• 1 ½ tbsp lemon juice
• ½ flatbread(s) (Turkish, with sesame)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cut peeled onions into thin half rings. Finely dice deseeded chilies. Cut trimmed spring onions into 2-3 cm diagonal pieces. Pluck parsley leaves from the stems. Melt 30 g clarified butter in a large saucepan and briefly caramelize with the honey. Sauté the onions, chilies, cloves, and curry powder in it. Pour in the stock, bring to a boil, and simmer covered over medium heat for 20 minutes. Add the spring onions and simmer for another 5 minutes. Season with lemon juice, finally adding the parsley. Meanwhile, cut the flatbread into 2 cm cubes and toast in the remaining clarified butter until golden brown. Serve with the soup.