The ingredients for this classic soup are cost-effective, but the depth of flavour comes from cooking the onions for as long as it takes for them to become brown and sweet.
- Yield: 4 Servings
- 2 tablespoons butter
- 1 teaspoon olive oil
- 4 onions, halved and sliced
- ⅔ cup (135 ml) white wine
- 3 garlic cloves
- 2 sprigs of fresh thyme
- 2 tablespoons vegetable stock paste (see below) or 2 vegetable stock cubes
- Worcestershire sauce (gluten-free, if you wish), grated Parmesan or pecorino and fresh thyme leaves
How to Make It
- Press the Sauté button on the multi-cooker. Add the butter and oil to the pot. When the butter has melted, add the onions and stir regularly until they are soft and browning. If they start to stick to the base of the pot, use a little wine to deglaze. Add more wine and the garlic and stir until the wine is almost evaporated. Add the thyme, stock paste or cubes and 1 litre/1 quart water and stir.
- Secure the lid in place and set to Manual or High Pressure for 7 minutes. At the end of cooking, use the NPR method. Add a little Worcestershire Sauce and grated cheese before serving, and scatter over some fresh thyme leaves.