2 tbsp (25 g) 1 oz butter
1 lb (450 g) onions, skinned and thinly sliced
568 ml (1 pint) milk
salt and freshly ground pepper
4 level tsp (20 ml) cornflour
3 tbsp (60 ml) fresh single cream
parsley sprigs to garnish
1 lb (450 g) onions, skinned and thinly sliced
568 ml (1 pint) milk
salt and freshly ground pepper
4 level tsp (20 ml) cornflour
3 tbsp (60 ml) fresh single cream
parsley sprigs to garnish
method
1. Heat the butter in a saucepan, add the onions, cover and cook gently until softened, shaking the pan occasionally toprevent browning. This is known as sweating.
2. Add the milk, 300 ml (1/2 pint) water and seasoning and bring to the boil, stirring. Reduce the heat and simmer covered for about 25 minutes, until the onion is tender.
3. Blend the cornflour with 45 ml (3 tbsp) water, stir into the soup and bring to the boil. Cook gently for a few minutes until slightly thickened, stirring. Add the fresh cream, check seasoning and reheat without boiling.
Garnish with parsley sprigs.
2. Add the milk, 300 ml (1/2 pint) water and seasoning and bring to the boil, stirring. Reduce the heat and simmer covered for about 25 minutes, until the onion is tender.
3. Blend the cornflour with 45 ml (3 tbsp) water, stir into the soup and bring to the boil. Cook gently for a few minutes until slightly thickened, stirring. Add the fresh cream, check seasoning and reheat without boiling.
Garnish with parsley sprigs.
serving amount
serves 4
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