FRENCH(ESQUE) ONION SOUP

“This is slightly adapted from the amazing recipe from Serious Eats (they are right about the fish sauce). While the onions are cooking, don’t be impatient. You're making what my friend Karen calls ‘wellloved onions’. You want them caramelised, dark golden brown and deliciously sweet. NEVER burnt. You could use traditional Gruyère, but I like it really cheesy so use less expensive mature Cheddar instead.”

Serves 6

EASY

GREAT VALUE Preparation: 20 minutes Cooking: 2½ hours

butter 150 g mixed onions 1.8 kg, finely sliced (I used 8 medium sweet onions, 2 large red onions and 2 large brown onions) sea salt and freshly ground black