Onion Soup

A simple take on a French classic...

Serves	4
Prep time	25 minutes
Cook time	40 minutes

This makes for great comfort food and is a breeze to put together with the simplest ingredients.

Ingredients

1l	vegetable stock
4	brown onions, thinly sliced
4	garlic cloves, crushed
50-100ml	white wine vinegar
50g	plain flour
2 tbsps	butter
1 tbsp	sugar
	sprig of rosemary and thyme or sage
3 tbsps	olive oil
	salt and pepper, to taste

Method

On a medium heat sweat the onions in the oil and half of the butter, add a dash of water to loosen if necessary.
Add the sugar and stir into the onions, allow to caramelise for 10 minutes. Stir regularly to stop any burning.
Add the garlic and cook for a further 5 minutes, stirring throughout.
Add the flour, stir into the mixture ensuring that no clumps of flour are left.
Now, increase to a high heat and add the stock, vinegar and herbs.
Add the last of the butter and season to taste.
Allow to cook for 10-15 minutes and serve.

Chef’s tips

When doing the dish with vegetable stock, try adding some ground fennel seeds for an alternative aromatic flavour. This dish is traditionally served with toast, grilled cheese or a baguette.