White Onion Soup Recipe

(Serves 4-6)

Ingredients

• 3 tbsp extra virgin olive oil
• 3½ oz (100g) peeled garlic cloves
• 4 medium-sized onions (1½ lbs/800g)
• 1 large sprig of fresh thyme
• 3 tbsp Noilly Prat
• 1 pt (600ml) good chicken stock
• Freshly ground salt and pepper
• 3½ fl oz (100ml) double cream

Method

• Heat the oil in a medium-sized pan, then add the garlic, onions and thyme. Cook over a low heat until soft but not coloured.
• Add the Noilly Prat and cook until the onion has absorbed it,
• Add the stock, season well and then simmer for 15-20 minutes.
• Remove from the heat and process using a hand-held blender.
• Pass through a mouli or sieve, reheat if required and swirl in the cream just before serving.
• Soup will keep in the fridge for a few days, and freezes really well. In both cases add the cream after reheating for best results.