French onion soup

Turn a big pile of onions into something utterly delicious and comforting. I love French onion soup! This version isn’t authentic in any way, but I don’t care. It’s still scrumptious.

Serves 2-4

~500g brown onions, peeled, halved and thinly sliced
3 tablespoons olive oil
salt and pepper
sprig of thyme, leaves removed (or put the whole thing in and pick out the stalk later)
1 tablespoons balsamic vinegar
2 teaspoons soy sauce
100ml white wine (a good glug)
500ml vegetable stock

1) Slice your onions. You want them to be nice and thin.

2) Heat up a good glug of olive oil in a large pan and then throw in your onions. Season with salt, pepper and fresh thyme leaves and cook over a low heat for at least 30 minutes with the lid on, but stirring occasionally. You want the onions to get really soft. After 30 minutes, take the lid off and increase the heat slightly and stir regularly.

3) Once the onions start to go brown and caramelize you can add more ingredients. Add the balsamic vinegar, soy sauce and garlic. Stir well and cook for a few minutes.

4) Stir in the white wine and continue to stir as it evaporates.

5) Add your vegetable stock, test the seasoning and then simmer for at least 20 minutes before serving with slices of cheese on toast (Gruyere on baguette slices is traditional - I used emmental on soda farls!!). Sprinkle a few more thyme leaves on top for an extra fancy presentation!