Slice off the tops and bottoms of the onions, and chop the cabbage into thin ribbons.
Slice the bacon into 2 to 3 mm thick matchsticks.
Heat olive oil in a pan and fry the bacon on a medium flame.
When the bacon is cooked, add the cabbage, and stir until the cabbage is tender.
Add the onions, water, and bouillon cubes, cover with the lid and simmer. (Bring to a boil over medium-high heat, then reduce to low heat.)
Simmer for 15 to 20 minutes on low heat until the onions become translucent and tender,
Sprinkle with salt and pepper to taste, and serve!
After transferring to serving bowls, garnish with parsley.
Increase the volume with pasta! A nicely textured dish. I recommend it as a lunch item!
Story Behind this Recipe
Tender, sweet, and delicious even when raw! I adore sweet onions. I'd seen whole sweet onions in soup somewhere and so I created my own version with spring cabbage. The sweetness of the vegetables will wow you.
While simmering, the onions do not have to be thoroughly immersed in the water. Since the soup is simmering with a lid, they will cook through steam. If the heat is uneven, halfway through simmering, stir thoroughly to rotate the bottom ingredients to the top. I suggest cutting slices from unsliced bacon and adding dwarf tomatoes.