White Onion Soup

Method

1. Melt the butter in a heavy-based pot over a medium-low heat. When the butter starts to foam, add the onions and herbs with a pinch of salt to help release the juices.

2. Cover with a lid, reduce the heat a little and sweat gently for 35–40 minutes without colouring, stirring occasionally to ensure the onions don’t catch.

3. Take your time with the onions, cooking them slowly and gently and making sure they don’t colour. You want them to be as soft and sweet as possible, so be patient.

4. Add the chicken stock and reduce by a quarter, then add the cream and cook for another 5 minutes. Remove the thyme sprigs and bay leaf before blending until silky smooth and passing through a fine mesh sieve. Season to taste with salt and ground white pepper.

5. To serve, divide among warm bowls.

6. DRINK PAIRING: Consider a rich New World Chardonnay made in a Burgundy style, like the wild ferment Kumeu River Chardonnay from Auckland, New Zealand.