Quick onion soup

Method

1. In a large heavy-bottomed pot or casserole, heat the oil and add the sliced red onions (or both red and brown if not using the batch cooked onions).

2. Season with salt and pepper and add the sage leaves, stirring regularly until the onions soften. At this point turn the heat down to medium low and sweat gently for around 20 to 30 minutes.

3. Add the stock and turn the heat up to medium high. Bring to a simmer and cook for a further 30 minutes.

4. Add the grated Parmesan, stirring it through until it becomes all melted.

5. Check for seasoning and serve hot with crusty white bread.