Those aren’t earthworms in my potato-leek soup. Caramelized onions piled high may not be the best food porn you have seen, but this garnish is the center of attention, especially on the palate. Trust me.
This is a standard potato-leek soup made with vegetable stock and accented by snipped fresh herbs from the garden and these sweetened onions. The slippery strands of onion, whose sugars have concentrated by cooking them in a bit of vegetable oil for a long time, are delicately sweet but retain a bit of their original sharpness. This is not achieved by simply “sweating” the onions. Go one step further (and longer on the stove) and brown them well. Let them shrivel and shrink and contract in your pan and then you’ll wish you had sliced more onion.
I had some leftover caramelized onions from making them (3 large white onions) for the third out of fifth layer of my biriyani platter. So I garnished my soup with them thinking my children would be more excited about soup as a main course. It worked. They imbibed with fervor. I secretly laughed, and adored, as they cumbersomely positioned the topping into each spoonful of soup and exclaimed in delight, “This soup is kinda sweet?!?!”