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    Rich Onion and Parmesan Soup

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    Rich Onion and Parmesan Soup

    Serves: 6


    • 30g butter
    • 2 tablespoons olive oil
    • 1kg onions, finely sliced
    • 3 cloves garlic, finely sliced
    • A small handful tarragon, flat-leaf parsley and thyme leaves
    • 1 bay leaf
    • 200ml dry white wine
    • 1 litre good chicken stock
    • 4 tablespoons freshly grated parmesan
    • Salt and freshly ground black pepper
    • Ready made croutons
    • Roughly grated gruyère to taste


    1. Put the butter and olive oil in a large, heavy-bottomed saucepan and set over a low heat. As soon as the butter has melted, add the onions and garlic. Stir until they collapse. Continue to fry gently over a low heat, stirring occasionally, until they slowly caramelise and turn deep golden-brown. This will take about 40 minutes.
    2. At this stage, add the herbs and wine. Increase the heat and boil the wine until it has reduced by half. Then add the stock and grated parmesan and simmer gently for 20 minutes. Adjust the seasoning to taste. Cool, cover and freeze until needed.
    3. Gently reheat the soup, then sprinkle on some ready-made croutons and, if you wish, some freshly grated gruyère. Serve immediately.

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