Three Onion Soup

Heat your saucepot to a medium temperature. Melt the butter in your BergHOFF non-stick saucepot, then add the onions and herbs. Coat the onions in the butter, and stir occasionally for between 45 minutes and one hour. Cover with the lid in between stirring.

Once the onions have softened and reduced in volume, they should have a golden brown colour. Remove the lid, and take the herbs out. Add the garlic and cook for a few minutes. Add the sugar, and stir slowly for 10-15 minutes more. By this point, the onions should have caramelised and become a rich brown colour.

Once thoroughly caramelised, stir in the Marmite and mushroom ketchup until smooth. Raise the temperature to a high heat, and add the wine, stout and brandy. Cook this for 5-6 minutes to reduce off some of the liquid, and then add all of the stock. Reduce the temperature again, and simmer the soup for 15 minutes. If any foam forms, skim it off with a spoon.

Add salt and pepper to taste. When the soup is thoroughly simmered, ladle it into warmed bowls, and scatter over the thyme sprig garnishes to serve.

Add grated cheese to the soup to serve, or serve with crusty bread.