Soups
Onion and Garlic Broth
Ingredients
- - 4 large onions, thinly sliced
- - 8 garlic cloves, halved
- - 1.5 liters (6 cups) water
- - 2 tablespoons sesame oil
- - 1 teaspoon ground coriander
- - Salt, to taste
Method
- Heat the oil in a large pot over medium heat and add the onions and garlic.
- Cook, stirring often, for 15 minutes until deeply softened and golden.
- Add the water and coriander, bring to a boil, then reduce to a simmer.
- Cook uncovered for 20 minutes, allowing the broth to reduce slightly and the flavors to concentrate.
- Season with salt to taste and serve hot.
Native/Reconstructed Name: Hedj en Hetjau (reconstructed; onion broth)
Cultural Background: Onions and garlic held a place in ancient Egyptian life well beyond the kitchen — they appear in medical papyri
as remedies and were found among the grave goods of Tutankhamun. A simple broth of the two, slowly
simmered down, would have been both an everyday food and a dish credited with restorative properties, eaten
by laborers and the unwell alike.
Tips:
– Cooking the onions low and slow before adding water builds far more depth than boiling them from the start.
– Strain the broth for a clear, delicate version, or leave it chunky for a heartier soup.
Variations:
– Add a handful of shredded leek greens for extra body.
– Finish with a swirl of goat's milk for a softer, creamier broth.
Storage: Refrigerate for up to 4 days or freeze for up to 2 months.
Reheating: Reheat gently on the stovetop over low-medium heat.
Nutrition: Approx. 95 kcal, 2 g protein, 14 g carbohydrate, 4 g fat per serving.
FAQs:
Q: Is this broth meant to be a meal on its own?
A: Traditionally it was often eaten alongside bread rather than as a standalone dish.
Q: Why so much garlic?
A: Garlic was prized in ancient Egypt both as food and medicine, so generous quantities are historically
accurate.