Classic onion soup
This healthy and very simple soup is winter comfort food perfection. Make your own chicken stock from the bones of a roast chicken or buy some with little or no added salt for the best results
- In a large pot saute the onion slowly with the oil until very soft and mushy but not very brown. This could take over an hour so please be patient.
- When the onion is thoroughly cooked add the chicken stock and vinegar and bring to the boil, continue to cook slowly for 15 minutes
- Serve with some fresh herbs if available and wholegrain bread
For a vegetarian option just replace the chicken stock with vegetable stock