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White Onion and Parmesan Soup

Serves 4


  • 3KG White Onions
  • 3 Large Sprigs Thyme
  • 25g Butter
  • 2 Litres of Boiling White Chicken Stock
  • 200ml Double Cream
  • 50g Grated Parmesan
  • Juice of 1 Lemon

Preparation method

1. Peel and slice the onions as finely as possible.

2. Slowly sweat the onions and the thyme in the butter for 20-30 minutes untill the onions are transparent and very soft.

3. Add the boiling chicken stock, bring back to the boil then add the cream, return to the boil again then blend in a blender.

4. Add the parmesan then blend again.

5. Add the lemon juice then pass through a fine sieve.

6. Serve!


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