Consuming Passions - Worldwide Events Managers

Tasmanian Onion Soup

Serves: 6

Notes

So called because the best version I ever made was with Tasmanian onions, grown slowly in the volcanic soils in the north of the island. Based on the traditional French onion soup, this delight makes the perfect winter lunch.

Ingredients

• 1 kg onions, thinly sliced
• 50g butter
• 1 litre stock (veal, chicken or vegetable)
• 1 tsp sugar
• 200ml red wine
• Pepper
• French bread
• Soft ripened cheese (brie or camembert)

Method

Gently cook onions with butter, sugar for a few minutes until onions start to brown. Stir in wine. Cook for a further 10 minutes. Add stock and pepper and simmer gently for 45 minutes. Before serving cut slices of French bread, spread with butter, and put in hot oven for 2 or 3 minutes to brown. To serve, put a couple of pieces of French bread into each individual serving bowl, pour over soup, top with soft ripened cheese. Put individual bowls under grill to brown.