Ingredients

• 1kg onions
• 1 head of garlic
• around 75g margerine or plant oil
• 2 teaspoons salt
• 2 teaspoons msg
• 2 teaspoons (ideally freshly) ground pepper
• 2 tablespoons vegetable broth powder
• 1l Water
• 3 tablespoons corn starch

Tools

• Pot
• Knife+Cutting board
• Stick blender

Chop the onions into medium-sized pieces. The size does not matter much, if you are unsure aim for 1cm x 3cm pieces

Peel all the garlic, and cut it into pieces. Size doesn't matter again, if unsure aim for 1cm x 1cm pieces

Add the margarine, the onions and the garlic into the pot. At medium to high heat, fry the onions until golden brown. They will lose a lot of volume during this. Higher heat requires a lot more stirring, make sure to not burn it.

Add into the pot: salt, msg, pepper, broth powder and the 1L of water. You can boil the water in a kettle first, that speeds stuff up.

Let the soup simmer (lightly bubble but not full on boil) for at least 30 minutes

(optional, depends on your stick blender and risk readiness) Let it cool down a bit

Blend the soup until it's a smooth consistency

Dissolve the corn starch in a small amount of water (e.g. 100ml, exact amount doesn't matter) and add it to the soup

Stir in the corn starch, then bring the soup to a boil while continuing to stir.