The Odd Fork loves all kinds of soups, especially these nice velouté soups with their creamy, smooth, almost velvet texture... absolutely yummy! Winter means hot soup, period!

So the Odd Fork created -of course- a strange one; The traditional French onion soup in its velouté version flavored with... Greek mountain tea! Greek mountain dried tea has a delicate flower note and even if it is usually used as a warming winter drink in Greece, it worked wonders with the soup due to its fantastic aroma!

To serve two, the Odd Fork used:

- half a kilo of onions, cut into thin slices
- 2 to 3 tablespoons of olive oil
- salt, pepper (a mix of black, mild red and a little hot red pepper)
- a little of dried thyme (optional)
- 300 ml meat stock
- a small bunch of dried mountain tea
- Greek Graviera cheese and Nouboulo (a.k.a. Corfiot prosciutto, which is smoked pork fillet) for serving

To make the soup, start by adding olive oil and onions into a large pot, cover the pot and over low heat (the Odd's Fork kitchen stove had a maximum heat limit of 10, so the heat was on 3) sauté for 30 - 40 minutes, until onions caramelize. In the middle of this time period add salt, pepper mix and thyme (if thyme is not available it's OK, the mountain's tea aroma will be stronger) and be careful to stir with a wooden spoon from time to time.
When onions are tender and light brown add meat stock in the pot, turn heat to medium and boil for another 15 minutes -always with the pot covered with its lid. Remove pot from the stove and add mountain tea. Let it steep (pot covered) for about 20 minutes, then remove mountain tea from the soup and purée it in the blender until smooth and nice.

Serve the warm soup immediately with Graviera cheese slices and grilled Nouboulo pieces, as the Odd Fork did. The Odd Fork also baked fresh bread and paired its soup with dry, homemade Corfiot wine. What an excellent meal that was!