Button Onion Soup Recipe

Origin: Britain Period: Traditional

Ingredients:

20 button onions, peeled
butter for frying
1/2 tsp caster sugar
900ml chicken or beef stock
3 thick slices of bread, crusts removed and cubed
4 tbsp olive oil
4 tbsp animal fat
salt and black pepper, to taste

Button Onion Soup Preparation:

Method:

Add the butter to a frying pan and when hot toss in the button onions and stir to coat in the butter. Continue frying lightly until they have just softened then add the sugar and continue frying the onions until they are lightly golden.

Pour in the stock season to taste then simmer the soup for 15 minutes, or until completely heated through.

In the meantime combine the olive oil and animal fat in a pan and when hot add the bread cubes. Season lightly then fry until golden brown and crisp all the way through. Ladle the soup into warmed bowls and scatter some of the fried bread croûtons over the top then serve.

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