3 tbsp extra-virgin olive oil
1 kg (2 1/4 lb) onions, peeled and sliced
4 cups (1 litre) 1 3/4 pint very light chicken stock
120 g (4 0z) 3/4 cup freshly grated parmesan cheese
2 tbsp fresh coriander leaves, finely chopped
salt and pepper
1 kg (2 1/4 lb) onions, peeled and sliced
4 cups (1 litre) 1 3/4 pint very light chicken stock
120 g (4 0z) 3/4 cup freshly grated parmesan cheese
2 tbsp fresh coriander leaves, finely chopped
salt and pepper
method
1. Heat the oil in a saucepan and cook the onions, covered, over a low heat for about 20 minutes, until translucent, stirring occasionally.
2. Add the stock and continue to cook for 1 hour more.
3. Puree in a foodmill or blender and reheat, adding a little water if necessary to thin the soup.
4. Pour into a soup tureen, mix in the Parmesan, sprinkle with the coriander and serve immediately.
2. Add the stock and continue to cook for 1 hour more.
3. Puree in a foodmill or blender and reheat, adding a little water if necessary to thin the soup.
4. Pour into a soup tureen, mix in the Parmesan, sprinkle with the coriander and serve immediately.
serving amount
serves 6
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