Ingredients:
- 50g butter
- 900g white onions, peeled & very finely
sliced
- Fresh thyme – 2 sprigs
- 100ml dry white wine
- 600ml chicken stock
- 100ml double cream
Method:
- melt the butter over a gentle heat, then add the
onions, thyme & a pinch of salt
- cover the pan & sweat the onions for 30
minutes, stirring occasionally, until the onions are very soft, but not
coloured
- add the wine and turn the heat up a little. Bubble for 5 minutes, then add the stock
& simmer gently for 20 minutes
- blitz the soup with a stick blender, then check
the seasoning
- stir in the cream & gently re-heat without boiling
What else you need to
know:
- the soup should be very velvety and have a good
depth of flavour
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