6 onions peeled and sliced
white wine, a healthy splash
beef stock cubes
In a soup pan gently sauté the onions in butter for 30 mins until lovely and golden. I covered the pan, and if they start to stick too early add a splash of wine. Have some yourself if it’s not your watch.
Add 1L of water and stock cubes to personal taste and bring to a gentle simmer for about 1hr.
Serve sprinkled with cheese and some crusty bread. It is also delicious with these scones
Yoghurt Cheese scones
250g SR flour
150g natural yoghurt
75g grated cheese
Herbs / cayenne pepper added are also good to add
Preheat oven to 225C
Rub butter into sifted flour and salt, then stir in cheese. Add herbs now if doing so.
Mix egg and yoghurt together and add to flour to make a soft dough.
Roll out to 2.5cm thick and cut into about 5cm rounds.
Pop everything onto a baking tray, especially the offcuts as they make tasty cheesy crunchy things..
Brush with milk or egg and bake at top of oven for 10 mins.