White Onion Soup

1. 1

   In a large, heavy-based saucepan heat together the butter and olive oil until the butter has melted.

2. 2

   Add the onion, celery and garlic and fry gently over low heat for 10 minutes, until the onion, celery and garlic has softened.

3. 3

   Add the white wine, increase the heat and cook briskly until the wine has reduced by a third.

4. 4

   Add the bay leaf, bouquet garni, parsley, stock and salt. Bring to the boil, reduce the heat and simmer gently, partly covered, for 2 hours.

5. 5

   Soften the butter in the oil add the vegetables and cook gently until soft.

* Per serving · 4 servings · Values may vary.