I love soup. I said it. I don’t care if my soup doesn’t have the latest superfood in it, because it IS a souperfood (lol, I am SO funny…) The right soups keep us full longer, the right soups improve our health, the right soups make you feel warm and happy and comfortable. After eating the right soups it is pretty much impossible to hate yourself for over-doing it (unless you scoff too much bread with it, which is a whole other delicious quagmire).

This is my (Not French) Onion soup.  It’s vegetarian, cheap, easy and freezable. It is also delicious and satisfying. Serves 4 – 6 people, depending upon how generous you’re feeling.

You will need:
50g butter
1 tbspn olive oil
1 kg onions (or shallots, if you are shallot-cool)
1 tspn sugar
3 garlic cloves, thinly sliced
2 tbspn plain flour
1.3 litres of the best vegetable stock you can find
salt and pepper to taste
An oven to cook on, a saucepan to cook in and a bowl or other soup holding container (spoon optional)

Method:
Melt the butter and olive oil in a large, sturdy saucepan. Add the sliced onions and fry for 10 minutes with a lid on the pan (stir occasionally)
Sprinkle on the 1 tspn sugar, continue cooking without the lid. Stir more frequently to caramalise the onions. This can take anywhere from 20 – 40 minutes, but it is SO worth it). Add the sliced garlic before the onion is properly golden brown. Take care not to let the onions burn.
When the onions are golden brown take them off the heat and stir in the 2 tbspn of flour. Pour in the veg stock and simmer for 20 minutes to cook out the flour and intensify the flavours, add seasoning to taste.

Enjoy with the people you love, or those who haven’t pissed you off this week. Do not allow people who are arseholes to consume your (Not French) Onion soup, it is too good for them.

(Onion soup with a ridiculously large spoon – No, it does not fit in my gob. Yes, I have tried.)