Onions are overrated. Make this.
Note
* The reason the soup is so light in colour is because I used chicken stock instead of beef, and white wine instead of red.
Ingredients
– 4 Tbsp of Butter
– 1Tbsp of Olive oil
– 5 Brown Onions(about 1kg), peeled, halved and sliced thinly
– 4 Cloves of garlic, minced
– 2 Tbsp of Plain flour
– 1/2 Cup of White wine
– A few sprigs of thyme
– A sprig of rosemary
– Parsley stalks
– 1lt of Chicken, Beef or Vegetable stock
– Salt & Pepper
– A splash of soy sauce
Directions
– Over a medium-low heat, combine the butter and the olive oil.
– Once the butter has melted, add the onion and cook for about 20 minutes, stirring frequently.
– Once the onions have softened, increase the heat slightly, add a good pinch of salt and continue cooking for another ten minutes.
– When the onions start to go golden brown, stir through the garlic and cook for a further five minutes
– Add the white or red wine to deglaze the pan, releasing the flavour caught on the bottom. Reduce by half
– Add the Chicken, Beef or Vegetable stock and bring to a gentle boil. Reduce the heat, season with a bit of salt and pepper(and a splash of soy) and throw in the small bunch of herbs
– Allow to simmer for about 30-40 minutes, partially covered by a lid.
– Discard the fresh herbs, taste for seasoning and serve with some crusty garlic and cheese toasts.
Thank you for watching! Please leave a like if you enjoyed this video.