Cream of caramelised onion soup

• porsi: Serves 4

Bahan-bahan

30g butter

5 large onions, peeled and chopped

2 garlic cloves, chopped

240ml white wine

950ml chicken stock

1 potato, peeled and chopped

1 tsp fresh thyme, chopped

1 tsp fresh rosemary, chopped

120mI cream

Salt and black pepper

To serve:

Fresh thyme, chopped

Roast beef, onion and horseradish baps

Petunjuk

1 In a large saucepan, melt the butter over a mediun•ylow heat and add the onions.

2 Cook the onions for 25-30 minutes, stirring regularly until they soften and caramelise. Use a spoon to scoop out about one-fifth of the onions and set aside for the roast beef, onion and horseradish baps.

3 Add the garlic and 80ml of the wine. Stir with a wooden spoon until the wine is absorbed, scraping any sticky bits from the bottom of the pan.

4 Add the remaining wine a splash at a time, stirring and scraping until absorbed.

5 Add the stock, potato and fresh herbs. Bring to a simmer and cook for 7-8 minutes until the potato chunks are tender.

6 Remove from the heat and purée carefully using a stick blender. Return the soup to the heat, add the cream and season to taste. Stir to combine, garnish with thyme and serve with the roast beef, onion and horseradish baps.