Onion soup

1 kg white onions sliced
1 ltr chicken stock
120 g butter
1-2 tsp red chilli flakes

Melt the butter in a large heavy based pan with a lid, then add the onions and cover and sweat them down on a low heat until they are soft and silky. Add the chilli flakes, stock and season with salt and black pepper, depending on how much you like. Bring to a simmer then take off the heat and blitz either with a hand blender or you can pour the whole lot into a liquidiser, you want to get it really smooth and creamy. Then pour back into the pan to warm through and serve with a little fresh parsley scattered on top and if you like it a shaving of parmesan. This is great with garlic bread.

Original post with credits


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