IN my opin­ion clas­sics are the best, and in this case the clas­sic shines above any other. The key el­e­ment is the slow cook­ing down of the onions. It gives the soup that sweet back­ground flavour that the dish is fa­mous for.

Serves 4 ●● 75g but­ter ●● 700g large onions – thinly sliced ●● One clove gar­lic – crushed ●● Two tea­spoons caster sugar ●● Two ta­ble­spoons plain flour ●● 300ml port ●● 300ml red wine ●● 1500ml beef stock ●● Sprig rose­mary - chopped

To Fin­ish ●● Toasted croutes ●● 50g Parme­san cheese – finely-grated ●● 50g Ched­dar cheese – finely-grated ●● Splash port ●● Chopped chives

Method: 1. Heat the but­ter and add the sliced onions. Leave to fry for five min­utes, add the gar­lic and sugar and turn down the heat. Leave for about 30 min­utes un­til the onions are stewed down and caramelised – add the flour and stir in. 2. De-glaze the pan with the port and red wine and re­duce by half then add the beef stock, bring to the boil, add the rose­mary and sim­mer very slowly for half an hour. Sea­son to taste. 3. La­dle be­tween four deep bowls, top with the toasted croutes and scat­ter with the grated cheeses. Place un­der the grill to melt. 4. Fin­ish with a driz­zle of port and a sprin­kling of chopped chives.

Nut­ters Restau­rant, Eden­field Road,

Rochdale. Tel: 01706 650167 @Nutsfood on Twit­ter

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