Three Onion Soup
75g unsalted butter (or Vegan Butter)
4 large onions, thinly sliced
3 red onions, thickly sliced
Bunch spring onions, finely sliced
3 bay leaves
6 fresh parsley sprigs
5-6 fresh thyme sprigs, plus extra to garnish
6 garlic cloves, crushed
1½ tbsp unrefined dark muscovado sugar
2 tsp Marmite
2 tbsp mushroom ketchup
250ml dry white wine
300ml stout ale (Check for use of isinglass)
1.35 litres best quality fresh vegetable stock
Sprinkling of grated cheese (or cheese substitute)
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.
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