This is easy and delicious and has almost no ingredients. Serves 4. You will need:
- A large thick-bottomed saucepan – Le Creuset would be ideal
- 3 very large yellow onions
- 1 litre of chicken stock, 1 litre of veg stock (or a bit less – I used about 1.5 litres)
- splash of olive oil, knob of butter, heart of gold – thank you don’t call us
- tablespoon of balsamic vingear
- Gruyere cheese
- salt & pepper
Roughly chop the onion, and fry very gently in the oil and butter for about 40 mins. Turn up the heat towards the end to caramalise (but not burn) the onions. Add the stock & balsamic vinegar. Bring to a simmer and season with salt & pepper to taste. Serve with shards of gruyere (which our local Sainsbury’s doesn’t seem to stock. Grrr.)
Bless you, Sophie. Now, what’s Jamie Cullum got that I haven’t?
