Serves 4–6
30g butter
600g onions, chopped finely
1 litre of chicken or vegetable stock
100ml single cream
Salt and pepper to taste
1 Fry the onions in the butter until soft but not brown.
2 Season to taste with salt and pepper, and stir in the stock.
3 Bring to the boil, then simmer for 30 minutes.
4 Stir in the cream and serve.
