As you could see from the post about our bumper onion harvest, we have an awfully large pile of onions to plough our way through. Here’s a simple onion soup recipe that’s perfect to ward off any chill after working outside on a typical English autumnal day in September. Add some crusty Red Leicester bread and it’s pure heaven, in a soup bowl.
Butter or olive oil
1 kg red onions – thinly sliced
4 garlic cloves – chopped
2 tbsp flour
200 ml red wine
1 litre vegetable stock (boiling)
Handful of fresh garden herbs.
grated cheese – a handful for each bowl
Enough for 4 people.
Melt the butter in a pan, or heat the olive oil.
Add the onions and fry – keep stirring until caramelised.
Add the garlic, cook for a couple of minutes.
Sprinkle on the flour, stir.
Increased the heat – add the wine, hot stock, fresh herbs.
Cover the pan and simmer for 20 minutes.
Into bowls, add a handful of cheese on the top.