What you’ll need

Serves 2

  • 20 g butter
  • 3 medium brown onions, halved and finely sliced
  • 2 cloves garlic, crushed
  • 3 cups beef stock
  • ½ cup dry red wine
  • 1 bay leaf
  • salt and black pepper
  • 15 g parmesan, grated

The easy bit

  1. Heat the butter in a saucepan over medium heat.
  2. Add the onions and garlic and cook, stirring, for 15-20 minutes or until the onions are soft and deep brown in colour.
  3. Add the stock, wine and bay leaf and bring to the boil.
  4. Reduce heat to low and simmer uncovered for 20 minutes, stirring occasionally.
  5. Season with salt and pepper and serve with a sprinkling of parmesan.

Tip: You can also spoon 1-2 tablespoons of the soup over red meats as a sauce.

  • Energy 201 kcal
  • Protein 8g
  • Fat 9g
  • Carbs 10g
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