Ingredients

For the soup

• 30g butter
• 15ml olive oil
• 1kg red onions - finely sliced or chopped
• 1tbs runny honey
• 4tsp cornflour and 50ml water to mix
• 15ml cider or white wine vinegar
• 1 ½ litres hot vegetable stock (vegetarian option) or chicken stock 
• 2 bay leaves
• ½ tsp fresh ground black pepper

For the croutons

• 2 ciabatta rolls roughly chopped into 2 cms chunks
• 15ml olive oil
• 25g grated parmesan cheese
• Fresh chopped parsley to garnish

Tools

• Slow Cooker

Method

1. Pre heat the slow cooker on high.
2. Melt the butter and the olive oil.
3. Add the onions and the honey. Stir well and cook with the lid on for 5 hours stirring occasionally until caramelised.
4. Add the pepper, stock and vinegar. Stir and place the lid on the slow cooker.
5. Cook for 2 hours.
6. To thicken mix the cornflour with the water and mix into the soup, stir and cook for a further 20 minutes.
7. While the soup thickens place the Ciabatta chunks on a baking tray sprinkle with the oil and cheese then place in a hot oven or under a medium heat grill to toast.
8. To serve the soup pour into warmed bowls, place croutons on the top and add a generous sprinkle of fresh chopped parsley.

Tips

1. Using a ready made stock or one from a good quality cube is fine but remember to taste before adding any more seasoning as they are often salted already.
2. Adding chopped parsley provides a source of vitamin C.       
3. To speed up the preparation time caramelization of the onions can be done in a large frying pan. This will take about 20 minutes.  

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