caramelised onion soup
- 1kg brown onions, unpeeled, cut into wedges
- 2 tablespoons extra virgin olive oil
- sea salt and cracked black pepper
- 1 tablespoon white balsamic vinegar
- 2 tablespoons caster (superfine) sugar
- 1 litre milk
- 1 bulb garlic, halved
- 2 bay leaves
- ½ cup (125ml) single (pouring) cream
- ⅓ cup (90g) store-bought caramelised onion
- thyme sprigs, to serve
- Preheat oven to 220°C (425°F). Place the onion, oil, salt, vinegar and sugar on a large oven tray lined with non-stick baking paper and toss to combine. Cover with aluminium
foil and cook for 55–60 minutes or until soft and lightly golden. Set aside until cool enough to handle.
- While the onion is cooking, place the milk, garlic and bay leaves in a large saucepan over high heat and bring to just below the boil. Remove from the heat. Remove and discard the garlic and bay leaves. Peel off the onion skins and discard. Place the onion in a blender, add half the milk and blend until smooth. Return to the saucepan with the cream and remaining milk, and place over low heat until combined and warmed through.
- Divide the soup between bowls. Top with the caramelised onion and thyme to serve.
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