Three-onion soup with parme­san & Thyme crisps

Style at Home (UK) - - Starters -

Takes 1 hr 40 mins serves 6

40g but­ter 1kg onions, sliced 250g shal­lots, sliced

Pinch of cel­ery salt 2tbsp plain flour 175ml white wine 750ml veg stock 700ml milk 1 bou­quet garni 1tsp thyme 50g Parme­san, grated 1tbsp oil 3 red onions, sliced and fried

1 Melt the but­ter in a pan, add the onion, shal­lots and salt. Add 1tbsp sugar. Cook for 5 mins. 2 Stir in the flour, cook for 3 mins and mix in the wine. Add the stock, milk and bou­quet garni. Sim­mer for 30 mins, re­move the herbs. Whizz un­til smooth. 3 Pre­heat oven to 200°C/gas 6. Mix the thyme and Parme­san, di­vide into 12 on a lined bak­ing tray. Bake for 4 mins. Serve with the soup and fried onions.

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