As ever, I'm not big on quantities/measuring/weighing things so it's a bit of guesswork for the ingredient list. If in doubt, taste and adjust accordingly!
5 medium onions, sliced
1/2 teaspoon sugar
1.5litres hot beef stock
3 glasses white wine (drink the rest!
)1 bay leaf
good pinch of dried thyme
seasoning
Caramelise the onions in a large pan. Start them on a medium heat until they begin to brown slightly around the edges, then turn the heat down a bit. After 10 mins or so add the sugar and stir well. Let them cook for another 10/15 minutes, stirring often,until they are beautifully caramelised and the pan is covered in a golden caramel colour too. Turn up the heat and deglaze the pan with the wine. Bring to the boil and add the hot beef stock. Throw in the bay leaf and thyme and reduce the heat so the soup is simmering. Leave uncovered and simmer for approx 1 hr. Check seasoning.
Serve with toasted cheese on french bread croutons for an authentic feel, or throw in some medium egg noodles and eat as a strange but yummy noodle soup, (it's what I've got for lunch today).
Anna x
