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White onion soup

Ed Baines from Good Food Live
On a cold winter's day, try Ed Baines's recipe for a rich, tasty onion soup, garnished with croutons and cheese

White onion soup

Method

1. In a large, heavy-based saucepan heat together the butter and olive oil until the butter has melted.

2. Add the onion, celery and garlic and fry gently over low heat for 10 minutes, until the onion, celery and garlic has softened.

3. Add the white wine, increase the heat and cook briskly until the wine has reduced by a third.

4. Add the bay leaf, bouquet garni, parsley, stock and salt. Bring to the boil, reduce the heat and simmer gently, partly covered, for 2 hours.

5. Soften the butter in the oil add the vegetables and cook gently until soft.

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Serves: 4-6

Prep: 15 min
Cook: 15 min

Ingredients
55g Butter
2 tbsp Olive oil
4 large Onions, finely sliced
4 celery sticks, finely chopped
2 garlic cloves, chopped
300ml White wine
1 bay leaf
1 bouquet garni
1 bunch of Parsley, finely chopped
1.2 litres fresh veal or chicken stock
1 tsp Salt