Onion soup

Recipe from: 6/1/1994 12:00:00 AM
Ingredients 7
Servings 5
Time

Ingredients

  • 450
    g
    onions, finely sliced
  • 45
    g
    butter
  • 1
    large potato, peeled and diced
  • salt and freshly ground black pepper
  • 10
    ml
    fresh sage
  • 1
    Litres
    chicken stock
  • fresh Parmesan cheese
 

Method

 
1. Melt the butter in a large saucepan and sauté the onions. Cover and continue cooking over a gentle heat for 45 minutes to an hour, shaking the pan occasionally. 2. Allow onions to turn colour, by removing the lid. (Onions should be a pale caramel colour) 3. Add potato to the pan and stir in the stock and sage. Adjust the seasoning and simmer for another hour. Let the soup cool slightly, before processing or blending in batches. 4. Return the soup to a clean pan and reheat, adjust seasoning and serve with croûtons and shavings of fresh Parmesan cheese.
 

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