メアリー・マッカートニーのインスタグラム(marymccartney) - 6月2日 02時04分

Made with slow cooked onions this soup is perfect for a chilly evening.

SERVES 6, Prep time: 15 minutes, Cooking time: 1 hour

INGREDIENTS
For the soup:
3 tablespoons olive oil or
vegetable oil
6 medium white onions (approx.
600g), thinly sliced
1 medium leek (approx. 250g),
trimmed and finely chopped 3 cloves garlic, finely chopped
1 teaspoon agave syrup or sugar
2 tablespoons all purpose plain flour (can use gluten free)
500ml white wine
2 teaspoons dried thyme or 2 tablespoons fresh thyme
1 teaspoon mustard, preferably Dijon 2 bay leaves
1 litre vegetable stock

For the garlic toasts:
1 baguette, or 3 slices gluten-free bread (allow 1/2 slice per serving) 3 tablespoons extra-virgin olive oil
2 cloves garlic, crushed
1 tablespoon finely chopped
fresh parsley pinch sea salt

METHOD
To make the soup, heat the oil in a large saucepan over a medium heat. Stir in the sliced onions, then turn down the heat to low, cover and cook gently for 10 minutes, stirring occasionally. Add the leek and the garlic and cook for a further 5 minutes.
Take the lid off, then add the syrup or sugar and allow it to cook very gently for a further 30 minutes, stirring often. You don’t want the onions to go crisp, just golden brown and nicely caramelised.
Now stir in the flour, coating the onions, and heat through for 1 minute. Gradually stir in the white wine, thyme, mustard and bay leaves and bring to a gentle bubble. Then slowly pour in the vegetable stock and simmer gently for 30 minutes.

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