Chop the onions finely and put them in a deep pot. We begin to caramelize them by adding water, bit by bit. We don’t leave the pot unattended for about 15-20 minutes and add water as the bottom of the pot starts to get sticky. Onions need to turn brown. Now we add finely cut garlic and flour. We stir the flour until the smell of its rawness disappears. Add vinegar and remove any pieces of onions sticking to the bottom of the pot (deglaze). Further we add 3 tablespoons of olive oil, oregano and boiled drinking water. Let is simmer on low heat for about 15-20 minutes. Add salt and freshly ground black pepper.
P.S.: If you separate the onions from their membranes before cutting, it will be an onion soup with chef quality.
Recipe: Sezin Güleryüz, @healthyfoodbreak