Prep 10 mins
Cook 40 mins
This version of the French classic is just right for a light lunch. Cook the onions slowly over a medium heat, so that the natural sugars caramelize for that wonderful rich flavour. Dont be tempted to caramelize them to quickly though, as they will burn, leaving you with a bitter tasting soup.
- 50 g butter
- 6 large Spanish onions, thinly sliced
- 2 tablespoons caster sugar
- 4 garlic cloves, crushed
- 300 ml dry white wine
- 1 1⁄4 liters hot chicken stock
- 2 tablespoons Worcestershire sauce
- 2 tablespoons french brandy
- Melt the butter in a large pan and add the slice onions. Sprinkle in the sugar and cook over a medium heat for 10-12 minutes, stirring frequently until you get a lovely caramel brown tinge to your onions. Add the garlic and cook for a further 030 seconds.
- Pour the wine into the pan and cook vigorously for 1-2 minutes. Stir in the stock and worchestershire sauce, bring to the boil, reduce the heat and simmer for 15-20 minutes until the onions are tender. Stir in the brandy,and divide between warmed serving bowls. Serve topped with thin slices of toasted french bread.