Ingredients
- Spinneysfood Unsalted Butter 200g
- Large white onions, finely sliced 2
- Large brown onions, finely sliced 2
- Red onions, finely sliced 2
- Shallots, finely sliced 2
- Leek, finely sliced 1
- Bone broth 1L
- Worcestershire sauce 2 tbsp
- Fish sauce 2 tbsp
- Black garlic paste 1 tsp
- Dried chipotle chillies 2
- Spinneysfood Fine Sea Salt To taste
- Spinneysfood Black Pepper, freshly ground To taste
- Baguette, sliced and toasted 1
- Gruyère cheese, grated 300g
- Spinneysfood Fresh Thyme leaves To serve
Nutrition (Per serving)
- Calories 994
- Fat 67g
- Saturates 40g
- Protein 42g
- Carbs 60g
- Sugars 16g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Five-onion soup
French 20 Mins Prep · 200 Mins Cook
- Preheat the oven to 160°C, gas mark 3.
- Place the butter and all the sliced onions, shallots and leek in a large ovenproof pot. Cover with a lid and cook in the oven for 3 hours, stirring occasionally, until the onions are deeply caramelised.
- Meanwhile, bring the bone broth, Worcestershire sauce, fish sauce and black garlic paste to a boil in a deep saucepan. Reduce the broth by roughly one-third. Remove from the heat and add the dried chipotle chillies to infuse.
- Season the caramelised onions with salt and pepper.
- Place a slice of toasted baguette in the bottom of each ovenproof bowl. Spoon over the onions and ladle over the hot broth. Top each bowl with another slice of baguette and cover with grated Gruyère. Grill until the cheese is melted and bubbling.
- Garnish with fresh thyme leaves before serving