Onion soup

Serves 2, generously

Six white onions
Two cloves garlic
Bay leaf
Tarragon (optional)
White wine
The best stock you can find (I used a vegetable stock pot, but beef stock is more traditional)
Olive oil
Butter
Flour

Heat a little olive oil and about 25g butter in a big sauce pan, until the butter is foaming gently. Peel and chop all of the onions, and add to the pan with the bay leaf.

Cook, stirring occasionally, for 30-40mins until dark brown and caramelised. You may wish to add a pinch of sugar to help the caramelisation process, but the onions make it quite sweet.

Add two finely chopped cloves of garlic, tarragon (or other herbs of your choice) and lots of black pepper. Stir for a minute or two, to take the edge off the garlic. Add two dessert spoons of flour, and stir into the onions.

Add a glass of white wine to the pan and let it bubble for a minute, stirring to incorporate the flour. Add 1.5 to 2 pints of hot stock, and simmer for about 30mins. Taste, adjust seasoning as necessary. Serve in hot bowls with cheese-on-toast floated on top.

 

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