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Recipe1M+
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Controlled pour dispenser — drizzle olive oil without glugging
Dramatic black salt — visual contrast on light foods, cocktail rims
West African pepper — citrus, cardamom notes, gin botanical
Black pyramid flakes — dramatic finishing salt for light dishes
Round rings for perfectly shaped fried eggs and small pancakes
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Controlled pour dispenser — drizzle olive oil without glugging
Dramatic black salt — visual contrast on light foods, cocktail rims
West African pepper — citrus, cardamom notes, gin botanical
Black pyramid flakes — dramatic finishing salt for light dishes
Round rings for perfectly shaped fried eggs and small pancakes
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quarter the onions lengthwise (stem to root end), then slice thinly across the grain. in a large, heavy soup pot heat the oil over medium heat and add the onions. cook, stirring often, until they have softened and begun to darken a little; do not let them brown. add a pinch of salt, the stock and the bouquet garni. bring to a boil, add the barley, reduce the heat, cover and simmer 1 hour. taste and adjust salt. add freshly ground pepper. remove the bouquet garni and discard. add the fava beans and continue to simmer for 5 to 8 minutes more. stir in the herbs. serve, topping each bowl with the cheese croutons.