Soup: May 2010 Archives

Stats
Serves: 4
Prep Time: 20mins
Cook time: 1.5hrs

Ingredients
1 leek
1 large red onion
1 large white onion
250ml dry white wine
3 beef Oxo stock cubes
2 tbsp olive oil
50g butter
1tsp sugar
2 cloves of garlic, crushed

Method

1. Thinly slice the onions and leek; prepare the leeks by "topping and tailing" them, cutting the leek in half lengthways and then slicing it thinly into "semi-circles" (2-3mm thickness).
2. Place a large saucepan on the heat, add the butter and olive oil and allow the butter to melt.
3. Add the onions, leek garlic and the sugar and stir until the onions have started to brown ever so slightly.
4. Reduce the heat and allow the onions to cook for 30 minutes, stirring every 10 minutes.
5. Use the stock cubes to make 2 pints of stock (add boiling water), and add to the onions.
6. Use a wooden spoon to stir the onions round well, removing all the caremalised onion from the base of the pan and mixing it into the liquid.
7. Add the white wine to the pan and stir well, ensuring that the bottom of the pan is clear of caremalised onion.
8. Allow it to simmer then immediately reduce to the lowest heat and reduce down for 1 hour, stirring ocasionally.
9. Season with salt and pepper, then serve.