25 g/1 oz butter 400 g/14 oz onions, very thinly sliced
1 litre/1 3/4 pints milk salt
To serve Parmesan cheese, freshly grated croûtons


1.Melt the butter in a saucepan, add the onions, cover and cook, stirring occasionally, over a very low heat for about 30 minutes until very soft and lightly browned.
2. Meanwhile, bring the milk to just below simmering point in another saucepan. Add the milk to the onions, season with salt, increase the heat to medium and cook for a further 30 minutes, making sure that the soup does not boil over.
3. Ladle into a soup tureen and serve with plenty of Parmesan and croûtons.

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