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