As I drove home this evening, I wrote the recipe as I imagined it in my head.
I cooked, it worked, and I IMPLORE of you to make this absolutely amazing soup. You will not be disappointed.
White Onion & Parmesan Soup
with fresh chives and truffle oil
Serves 6 Happy People or 4 deliriously Happy People
2 lbs white onions thinly slices (I used magimix to slice)
2 bay leaves
400ml cream (feel free to add all milk if you want to watch the calories and be a party pooper)
I jelly chicken stock cube
8 oz of Parmesan + Rind
salt & white ground pepper to taste
1 teaspoon of sugar
In a large casserole, add the onions, bay leaves, Parmesan rind, stock cube, milk and cream.
Bring to the Boil
Simmer for 20 minutes, or until the onions are completely tender.
Discard the rind and bay leaves.
Add Parmesan, salt, pepper and sugar....Blitz in food processor for at least 2 minutes
Top with snipped fresh chives and a drizzle of truffle oil, or fresh truffle shavings if you are incredibly rich.
Enjoy with lots of crusty bread, unashamedly spread with proper butter.