This is a recipe from The Little Book of Big Souls, a Penguin 60’s publication by Lindsey Bareham. I may also include the Mushroom soup which I also one of my favourites.
Serves 6-8
Ingredients
75 g Butter
1.8kg Large Onions , Halved through the core and then very finely sliced
1/2 tsp Sugar
1 heaped tbsp plain flour
150ml dry white wine or cider
2 litres Beef Stock (or veg stock)
Salt and Pepper
Most importantly 3 tbsp of Brandy
Method
Melt the butter in a large, heavy-bottomed lidded pan. Stir in the onions, cover, and sweat very gently, stirring every now and again for 15minutes (I do mine for 30 minutes). Uncover, turn up the heat slightly, sprinkle in the sugar, and cook for at least a further 45 minutes., sitting regularly until the onions are tender and deep golden brown. Sprinkle over the flour, then stir and pour in the wine. or cider. Let it bubble up and have ready the boring stock. Pour it over the onions, bring to the boil and then simmer uncovered for 40 minutes. Season with plenty of salt and pepper to taste.
Just before serving sit in the brandy. Serve with cheese croutes (2 thick slices for French Bread per person baked until golden then rubbed with garlic, sprinkled with grated Gruyere and browned under the grill). Alt fresh bread or toast will go well
An all time great winter soup
Ridware Hall 