- 6-7 Large onions
- 1-1.5 Litres chicken stock
- Good slug white wine (about 2 glasses)
- 2 Bay leaves
- 1 tbsp Sugar
- Butter and oil for frying
Peel and slice the onions. Heat butter and oil in a large pan and add sugar and bay leaf. Add the onions and fry on medium heat for 15-20 mins, stirring, until well caramelised.
Add the wine. Deglaze the pan and leave until wine has reduced by half. Add stock and simmer for 15-20 mins. Remove bay leaves. Take 2-3 ladles of soup and blitz to a smooth puree. Add this back to pan and stir to thicken.
Season well with salt and black pepper. Serve with garlic croutons and grated gruyere cheese