Burren Balsamics Double Onion Soup

Ingredients

• 15g butter
• 20g plain flour
• 250g white onions, peeled and thinly sliced
• 25ml Roast Onion Infused Balsamic Vinegar
• 750ml beef stock (could also use a vegetable stock)
• 20g demerara sugar
• Sea salt and freshly milled black pepper
• 100g gruyère cheese, grated (mature cheddar would be fine)

Method

1. Heat the butter in a suitably sized saucepan over a moderate heat.
2. Add the prepared onions and cook gently for approximately 20 minutes, until evenly browned, adding the sugar halfway through this stage.
3. Add the Roast Onion Balsamic Vinegar and turn up the heat to reduce and concentrate the flavour.
4. Sprinkle on the plain flour and stir well, cooking gently for 5 minutes.
5. Gradually add the stock, stirring well to ensure a smooth textured soup.
6. Simmer for a further 5 minutes.
7. Check and adjust the seasoning and consistency if required.
8. Turn on the grill to its highest setting.
9. Spoon into ovenproof bowls and scatter over the grated cheese.
10. Place under the hot grill for a couple of minutes until the cheese is golden brown.