Using just 4 key ingredients you can turn the humblest bulb into a delicious comforting soup.
Serves 4-6.
Ingredients:
25g/1oz salted butter
2 tablespoons of vegetable oil
6 large brown onions, peeled and thinly sliced
1 teaspoon sugar
1 handful freshly chopped thyme, stalks removed
1 tablespoon of vermouth
2 pints good quality beef stock. If using stick cubes, use 2.
1 teaspoon salt and freshly ground black pepper.
Method:
Melt the butter in a large heavy bottomed saucepan over a low to medium heat and add the oil.
Take the sliced onions and add to the pan. Cover and sweat gently for around 30 minutes, stirring frequently until they take on a golden brown colour. They should be soft and still intact. Add the sugar to help with caramelisation and cook for a further 5 minutes.
Turn up the heat and add the vermouth. Cook for 2 minutes then add the thyme.
Gradually add the stock and bring to a simmer. Add seasoning and cook for a further 5 minutes.
Let sit for a few minutes then serve with a grilled crouton topped with melted cheese if desired.