5 Red Onions
3 White Onions
1 Handful Sage
1 Sprig Rosemary
7 Cloves Garlic
2 Litres of Stock
(beef, chicken or vegatable)
Olive Oil, Salt and Pepper
Onion Soup is one of the warmest winter dishes, but, served luke warm, or even cold, it is a great dish all year round.
1. peel the garlic and chop finely.
Add butter and a splash of olive oil to a large pan and melt the butter. once sizzling, add the shallots, garlic, sage and rosemary.
2. Stir gently for 5 minutes then add the onions and leek, chopped into discs. Sprinkle a few pinches of salt and a good grind of pepper, place on the lid, slightly ajar, and then cook on a low heat for 30 minutes, stiring every 5-10 minutes
3. Once most of the moisture has sweated out, after roughly half an hour, remove the lid and cook for further 20 minutes, stiring occasionally.
When the onions start to take on a golden colour, add the stock and turn the heat up. It is imperative the soup does not boil, so just before it does so, turn the heat down low and cover for 10 to 15 minutes.
5. Stir healthily and serve immediately. Best served with a warm baked bread and butter. For storage, the soup can be frozen and reheated.