Take a large cooking pot or the pot from the steam
cooker. Add the baking
margarine & let it melt
on medium heat.
Add the chopped onions & let them fry
on the gentle heat,
with the lid on, for about 20 to 30 minutes until the onions are very soft & tender.
Sprinkle the sugar over the onions & cook, without the lid for an extra 10 -15 minutes until the onions look nearly as jam. Stir
from time to time.
Add the stock & season
with a bit of sea salt
& 6 or more grinds
of black pepper. Now, put the lid of the steamcooker on top
& cook for 5 minutes on medium heat
until the sprouts
are tender & until the lid sizzles a lot. Turn
off & set the steam
free. If you don't have that, cook the soup for about 10 -15 minutes until the sprouts
are just al dente, tender but they don't fall apart!
I purée, liquidize the soup for 3/4, so that there are still pieces of onion & Brussels sprouts floating
in the soup. Taste
the soup. Add sea salt
& pepper if necessary! The soup has to taste
in soup bowls & enjoy!!!