Onion Soup

• 2 kg (4 lbs) brown onions, finely sliced
• 100 g (3½

Brown half the onions gently in the clarified butter over a medium heat. Don’t allow them to stew, but slowly caramelise them in the butter. When they are soft and light brown, remove them from the pan, add the rest of the onions and continue in the same manner until they too have softened. Season with pepper, add the wine, the remaining onions and bring to the boil. Reduce the liquid by one-th