30g unsalted butter
5 large onions, peeled and chopped
2 garlic cloves, chopped
240ml white wine
950ml chicken stock, preferably brown stock
1 potato, peeled and chopped
1 tsp fresh thyme, chopped
1 tsp fresh rosemary, chopped
Salt and black pepper
Fresh thyme, chopped (optional)
Bonus recipe – Roast beef, onion and horseradish baps
- In a large saucepan, melt butter over a medium-low heat and add the onions.
- Cook the onions for 25-30 minutes, stirring regularly until they soften and caramelise. Use a spoon to scoop out about a fifth of the onions and set aside for the roast beef baps.
- 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.
- Add the remaining wine a splash at a time, stirring and scraping until absorbed.
- Add the stock, potato and fresh herbs. Bring to a simmer and cook for 7-8 minutes until the potato chunks are tender.
- Remove from 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 if desired and serve with the roast beef baps.
Per serving: 241 kcals, 8.3g fat (4.9g saturated), 29.1g carbs, 10g sugars, 4.1g protein, 5.3g fibre, 0.870g sodium