Onion soup

Onion soup is often overlooked as people have a misconception as to how it will taste. When you cook onions for this long, they become naturally sweet and tender, and the soup will take on a beautiful flavour.

Serves 48

4 Tbsp butter

6 large onions, thinly sliced

2 garlic cloves, finely chopped salt and freshly ground black pepper

1⁄2 cup dry white wine or vermouth

1 Tbsp white wine vinegar

4 sprigs flatleaf parsley

2 sprigs thyme

1 bay leaf

8 cups chicken or vegetable stock

8 slices sourdough or goodquality bread

thickly cut (1cm)

100g cheese, cheddar, gruyere or

blue, grated

2 Tbsp chopped parsley cracked black pepper

Method

Heat the butter in a large heavybased pot over a moderate heat.

Add the onions and garlic, season lightly with salt and pepper and cook for at least an hour. You will need to watch

the onions and stir from time to time as you don’t want them to catch on the bottom. When the onions have softened and gone a lovely dark brown colour you are ready to add the vermouth/wine and vinegar.

The liquid will help dislodge any sediment on the bottom and really get the flavour going through the soup. Cook for about 3 minutes.

Add the stock.

Tie the herbs together with food safe twine and add to the pot.

Reduce the temperature to a gentle simmer and cook for a further 3035 minutes or until the soup has reduce to about 8 cups. Remove the herbs and discard.

To make the cheese toast, simple cut the toast to fit the bowls, cover with cheese and cracked pepper.

Heat the oven to 190degC.

Place the soup bowl on an oven tray, divide the soup among the bowls, place the cheese on toast on top and bake until the cheese is bubbling and golden.