French Onion Soup

• 450 g onions, thinly sliced
• 75 g butter
• 1.5 litres

Sweat the onions in the butter in a heavy-based pan for about 20 minutes or until tender and caramelized. Add the stock, wine, bouquet garni and salt and pepper to taste and bring to the boil, stirring. Lower the heat, cover and simmer for 30 minutes. Remove the bouquet garni and check seasoning.