Winter is a great time for rich soups and this simple but delicious recipe uses one of the staples of our larder but by simply roasting the onions brings out there intense flavour transforming this soup to another taste level
Ingredients A mix of large banana shallots, red and yellow onions making a total of 6
600ml of vegetable stock
5 tbsp of olive oil
3 bushy sprigs of rosemary,
2 bay leaves
salt and black pepper.
Peel the onions and chop into rough slices roll the bay leaf between your fingers to bruse it
add to roasting dish with Olive oil,bay leaves and rosemary needles Roast for about 45 minutes at 200C/gas mark 6 occasionally stirring so they dont stick
cook untill the onions are soft , remove the bay leaves and half the onions
put the other half into a blender with the vegetable stock blitz then pour into a large saucepan and bring to the boil
Add the rest of the onions then bring to the boil and leave to simmer for about 10 minutes adding salt and pepper to taste.
serve with some good granary bread or toast and some Vintage Cheddar or Gruyère cheese