Ingredients:

5 Large Onions - Thinly sliced
3 Cloves of Garlic - Finely Diced
50g of Butter
1 Bay Leaf
1 Tablespoon of Sugar
2 ¹⁄₂ Tablespoons of Corn Flour
1 Litre of (Gluten Free) Beef Stock
¹⁄₂ Cup of white Wine

Method:

Melt the butter in a large heavy based saucepan.

Add Garlic, Onions, Bay Leaf and Sugar. Cook over a medium heat until you hear the onions start to sizzle.

Turn the heat down to low, cover and cook for 30 minutes until the onions are very soft.

Turn the heat up and stir-fry the onions until they are well-browned (this is important as it gives the soup its caramelized flavour).

Add the flour and stir through.

Add the stock and bring to a boil.

Turn down the heat, cover and simmer for 30 minutes.

Serve with salt and pepper to season. It goes fantastically with cheese and crusty gluten free bread

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