Cut the onion in half and remove the skins. Slice it into 3-5 mm thin slices.
Place a pan over medium heat and add olive oil. Add garlic and cook until it gets golden.
Pour hot soup into bowls and decorate with balsamic glased onions. You can add crème fraîche, pumpkin seeds, pumpkin seed oil and chives if you like.
Recipe by Anja Burgar | Use your Noodles | www.useyournoodles.eu