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Onion Soup

A cut above your run-of-the-mill onion soup, this uses cream, shallots, spring onions and garlic for a luxury feel. It's simple to make, and freezes well. Serve it as a starter with French bread.



  • 1.

    Sweat the onion, garlic, butter, thyme and bay leaf in saucepan until onion is soft and transparent.

  • 2.

    Add potatoes and chicken stock and simmer for 20 minutes. Add spring onions and liquidise until smooth.

  • 3.

    Return to the pan and reheat.  Add ½ double cream and season. Whip the remaining double cream with a little salt and add the chives. Fry the sliced shallots in the oil until crispy.

  • 4.

    Serve the soup in a warm bowl with a spoonful of chives cream floating in the centre and sprinkle with crispy fried shallots.

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Andrew Graham

Pinot Noir, Pinot Gris and Rose are the best wines to pair with Onion Soup.


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