Part cookbook, part travel memoir, Black Sea, by food writer Caroline Eden, explores the culinary landscape that connects Bulgaria, Romania, Ukraine, Turkey and surrounding regions. She re-created this recipe from a dinner she enjoyed with locals in Safranbolu, Turkey. Its name is derived from ancient Byzantine times. Straightforward and comforting, it’s perfect to revive you during cold weather and holiday stress.
SACRED ONION SOUP
Adapted from Black Sea, Caroline Eden (Quadrille Publishing, 2019)
12 small round shallots, trimmed and peeled2 cups vegetable stock2 cups whole milk3 ounces short-grain white rice, rinsed5 sprigs thymeSalt and fresh-ground black pepper, to taste1 tablespoon salted butter, melted
Soak shallots in ice water to temper, about 10 minutes. Drain and set aside.
In deep-sided pot, slowly bring vegetable stock to boil over high heat. Add…
