Name: Roast onion soup
Prep time: 10 min
Cook time: 125 min
Total time: 135 min
Yield: 4
Ingredients: 30 gram butter; 1 garlic bulb; 700 gram (6-7) brown onions, peeled, quartered; 3/4 cup (185ml) white wine thyme sprigs; 2 cup (500ml) chicken stock; 1 cup (250ml) boiling water; toasted crusty bread, to serve (optional)

Roast onion soup

Serves 4

Prep

10M

Cook

2H 5M

Total

2H 15M

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Ingredients

30 gram butter

1 garlic bulb

700 gram (6-7) brown onions, peeled, quartered

3/4 cup (185ml) white wine thyme sprigs

2 cup (500ml) chicken stock

1 cup (250ml) boiling water

toasted crusty bread, to serve (optional)

Method

1.Preheat oven to 180°C (160°C fan-forced). Grease a shallow ovenproof dish with a little butter.

2.Place whole garlic bulb and onion, cut-sides down, in prepared dish to fit snugly in a single layer. Dot remaining butter over onion and pour over wine. Season well and top with thyme sprigs.

3.Bake for 2 hours, until onion is soft and caramelised. Remove garlic.

4.Heat stock in a medium saucepan on high. Squeeze garlic from bulb into chicken stock. Remove onion from baking dish and divide between warm serving bowls. Pour boiling water into baking dish, scraping off any brown bits from base, then pour into saucepan with stock. Simmer for 1 minute.

5.Ladle stock into serving bowls over onion and season to taste. Serve with toasted bread, if you like.

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