- 25g butter
- 1tbsp olive oil
- 1kg thinly sliced onions
- 1tsp sugar
- 3 cloves of garlic, thinly sliced
- 1tbsp plain flour
- 200ml white wine
- 1 litre of beef stock
- (serves 4)
Tuesday, 6 January 2015
I have a few varieties of onions in my fridge and some had a seen better days. I really hate throwing food away and as it is cold, grey and miserable in the UK at the moment, a soup is a perfect pick me up.
Soup is one of the easiest dishes to make and I never understand why people buy them. Of course the excuse of it is easy to open the can and then stick in the microwave, but they don't taste the same. Although this does take a little while to create it's still better than any canned version.
As I said I am using a different variety of onions of brown, baby onions (which were left over from pickled onions we made) and red Spanish onions. But you can just use one variety, as I said I didn't want to throw anything away.
Place the butter and oil into a pan and gently heat.
Once the butter has melted add the onions and stir into the butter. Gently cook for 10 minutes stirring occasionally.
Add the sugar and let it gently stew for 10 minutes, to allow the sugar to caramelise. Stirring occasionally making sure the onions do not burn.
Add the garlic and again, gently stew for 10 minutes ensuring nothing burns.
Sprinkle in the flour and stir into the onion mixture for a couple of minutes.
Stir in the white wine and again, stir into a mixture and cook for a couple of minutes.
Then add all the beef stock, turn down the heat and cook for 10-20 minutes.
Serve with croutons or toast two slices of sliced baguette with cheese and serve on top.