Onion soup and cheese scones

When life throws you expiring onions what else can you do but make soup?!

6 onions peeled and sliced
butter
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
pinch salt
50g butter
150g natural yoghurt
1 egg
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.

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